Skillet Chicken with Cilantro and Lime

This dish blew my socks off. We had some boneless chicken thighs hanging around in the freezer, and needed a summer Mediterranean type recipe to spice it up. This is so full of flavour, a bit spicy and that wonderful cilantro!  Paired it up with a bit of sliced cucumber and (should have been yogurt but we only had sour cream on hand) to temper the heat a bit. Served on rice.

Skillet Chicken with Cilantro and Lime

Next Time: simmer longer or bake it

Me: 9.5/10
SO: 10/10
SSO: n/a

Skillet Chicken with Cilantro and Lime
Ingredients

• 8-10 boneless chicken thighs
• 1 Tbsp salt
• 1 tsp paprika (I tried smoked paprika, was great)
• 1 tsp ground black pepper
• chili flakes to taste
• 1/2 tsp nutmeg
• 2 or 3 garlic cloves, diced
• 1 cup white wine
• 2 cups chicken broth
• 2 limes, juiced
• 2 cups chopped cilantro
• canola for frying
• Optional - thinly sliced cucumber and plain yogurt, mixed

Method

1. Mix up the spices, season the chicken.
2. Heat a glug of canola in a cast iron pan. Brown the chicken, and remove to a plate.
3. Deglaze the pan with the wine and lime juice and let reduce a bit. Add the garlic and stir.
4. Return the chicken to the pan, and add the cilantro. Reduce the temperature, cover and simmer for at least 20 minutes.
5. Server over rice with cucumber and yogurt.