baked chicken with lime
How to make baked chicken with lime recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
2 limes
2.5 cm (1 inch) piece of fresh root ginger, peeled and finely grated
1 teaspoon Thai fish sauce
1 tablespoon groundnut or vegetable oil
large bunch of fresh coriander
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
350 g (11½ oz) Thai rice, rinsed
600 ml (1 pint) cold water
salt
Method:
Finely grate the rind from the 2 limes, squeeze the juice from one of them and finely slice the other. Place the lime rind and juice in a mini-chopper with the ginger, fish sauce, oil and coriander, including the stalks. Blend to make a paste.
Cut 3 deep slashes diagonally into the chicken breasts and massage the paste all over the chicken. Place a slice of lime into each slash.
Place the chicken breasts in a roasting tin, cover with foil and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes or until the chicken is cooked through.
Meanwhile, place the rice in a large saucepan with the measurement water, season with salt and bring to the boil. Reduce the heat, cover with a tight-fitting lid and cook very gently for 15–18 minutes until all of the water has been absorbed and the rice is tender and sticky. Serve the chicken with the sticky rice, drizzled with chicken juices.
For chicken & lime noodle salad:
Place 375 g (12 oz) cooked and cooled rice noodles in a serving bowl with 300 g (10 oz) ready-cooked chicken strips, the grated rind of 1 lime, a bunch of coriander, chopped, and 1 thinly sliced red pepper, then toss to combine.
Pour 3 tablespoons vegetable oil into a small bowl with 2 tablespoons lime juice, 2 teaspoons grated fresh root ginger and 1 tablespoon fish sauce and whisk to combine. Drizzle the salad with the dressing to serve. Total cooking time 10 minutes.
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