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Cover: Charlie's Chicken

Recipes with lime juice

24Apr 12

Grilled Chicken Wings with a Honey and Lime Butter Sauce

Grilled Chicken WingsGrilled chicken wings with a honey and lime butter sauce makes for a crispy and zesty taste experience! (For a spicy variation, try buffalo wings with blue cheese sauce.) What a treat for a spring or summer evening for just the two of you, when you’ve got a few friends round, or for a bigger party.

If you can cook your chicken outside, that’s great!  If not, grill it like me, and it will still be super tasty.  When it comes to this kind of meal, I want to keep things as quick and simple as possible so that I can drink a cold beer, and enjoy the company I’m with, whether that’s my special other, or a whole group of friends.

Ingredients:

  • 6-12 chicken wings, skins on
  • Salt and pepper to season
  • 8 tbsp butter
  • 2 tbsp honey
  • Juice of 1 lime
  • Zest of 1 lime
  • 1-2 tbsp fresh coriander finely chopped (optional)

Steps:

  1. Scatter the chicken wings onto a baking tray and season really well with salt and pepper.  I don’t use any oil.  Grill on a relatively high heat for about 20 minutes, turning the chicken at least once during the process.  If you are cooking outside, you’ll need to turn the chicken regularly.  Grill until the chicken is thoroughly cooked and the skins are crispy and golden brown.
  2. Whilst the chicken is grilling, prepare the sauce.  Melt the butter slowly in a pan, squeeze in the juice of the lime and stir in the honey.
  3. Serve the chicken on plates drizzled over with the honey & lime butter sauce. You could also top it with roughly chopped fresh coriander and a sprinkling of lime zest.  Alternatively, if you’re serving this up at a party, place the chicken wings on a large serving plate on the table along with a decorative bowl of the sauce, for dipping or spooning.  And don’t forget a few serviettes for those sticky fingers later.

Also try serving as a meal with steamed asparagus sprinkled with fresh coriander.

Duration: 10 minutes to prepare, 20 minutes to cook.  Ready in half an hour

Recipe for:  2-3 people

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29Mar 12

Yellow Thai Chicken Curry

Yellow Thai Chicken CurryThere are such good authentic curry pastes now that my original desire to create them from scratch has rather ebbed away over the years.  Yellow Thai chicken curry works really well with potatoes, and I use chicken thighs because they tend to be more succulent than chicken breast.  The result of all of the combined ingredients is colourful and aromatic.

Thai curriesred, green and yellow were traditionally made from similar ingredients but with each featuring its colour-corresponding chilli, and with each chilli providing different tastes and properties.  Over time the ingredients have evolved to further accentuate the colour aspect of the dishes.  The Indian spice turmeric helps to give yellow curry its beautiful golden colour.

Although coriander is more characteristic of Thai green chicken curry, I like to add it to my yellow curry too because quite simply, it adds colour, and is totally delicious.

Ingredients:

  • 4 tbsp vegetable oil
  • 10 chicken thighs, boneless, skinless and cut into chunks
  • 6 shallots (or 1 large onion) peeled and finely chopped
  • 1 yellow pepper, deseeded and sliced lengthwise into fairly thin strips
  • 100g (1/4 tub) Cock Brand Yellow Thai curry paste
  • 1 tsp curry powder
  • 1 can of coconut milk
  • 235ml chicken stock
  • 2 tbsp fish sauce
  • 2 large potatoes, peeled and chopped into smallish chunks
  • 2 tbsp fresh lime juice
  • 1 tbsp palm sugar (or brown sugar)
  • 2 tbsp fresh coriander, roughly chopped

Steps:

  1. Heat the oil and fry the chicken in a large saucepan over a medium to high heat for 7-8 minutes, until the surface is golden brown all over.
  2. Add the shallots and the yellow pepper and continue to fry for 3-4 minutes on a medium heat, until softened.
  3. Add the curry powder and the yellow curry paste, stirring in well so that the chicken is coated in the paste.  Cook like this for a few minutes.
  4. Pour in the coconut milk, the chicken stock and the fish sauce, stir, and bring the mixture up to a very gentle boil.
  5. Add the potatoes, turn down the heat and simmer for approximately 20 minutes, or until the chicken and potatoes are thoroughly cooked and tender.  Stir the curry occasionally during cooking.
  6. Squeeze in the lime juice, stir in the sugar and the coriander, and serve with fragrant rice.

Duration: 45 minutes

Recipe for 5-6 people

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