SPICY CHICKEN, LIME AND CORIANDER
Very simple to make, this recipe will not leave you indifferent.
It is the typical "blackened chicken": spicy, tender, a touch of acidity and roundness. In short, an explosion of flavors!
We presented this dish in our soup plates: round and generous, they are ideal for everyday meals, especially those with sauce!
You can buy our soup plates individually or in a set to get a discount!
What you need for 4-6 people :
- 4 chicken thighs skinless
- 4 chicken breasts
- 1 tablespoon chili powder
- 2 tablespoons cumin
- 2 tablespoons of paprika
- 1 tablespoon of smoked paprika
- 1 tablespoon curry
- 1 tablespoon ground ginger
- 1 teaspoon of pepper
- Of olive oil
- Approximately 1 liter of water
- 1 chicken stock cube
- 4 limes
- 4 tablespoons of heavy cream
- 1 beautiful bouquet of coriander
- 1 small green chilli pepper finely cut for those who like it!
At Three Seven Paris, we love to hijack our dishes: here, our teacups serves as a container for the fresh cream, while our small espresso cups welcome the colorful spices.
Let's get cooking!
In a salad bowl, mix all the spices.
Remove the skin from the chicken and cut the whites into 4/5 pieces.
Rub each piece of chicken with the spice mixture so that it is completely covered.
Heat a cast iron pot (thick bottom) with a little olive oil over high heat.
Sear all the chicken pieces on all sides: it should be almost blackened.
Once all the chicken pieces are well blackened, set them aside.
Do not rinse the stewpot, we will use this burnt spice fond for the base of our sauce.
Add a liter of water, the square cube and the juice of 2 limes.
Let the stock cube melt and the water simmer.
Put the chicken back in: the chicken pieces need to soak in the juice.
Cover and cook over medium heat for 3/4 hours.
Just before serving, remove the chicken (be careful not to break the pieces that are supposed to be stringy).
In the wonderful juice, add 4 generous tablespoons of thick crème fraiche. Put back the chicken and let it thicken over low heat for 15/20 min.
Serve with rice or quinoa.
Add a nice handful of fresh coriander, lime juice and some finely sliced chili peppers!
We presented this recipe in our "Winter feast" set. Composed of 4 soup plates and 1 salad bowl, it is perfect for this kind of dish in sauce.
Now that everything is ready and beautifully plated, dig in!
