Poulet avec les Limettes
HT MC Tahitian 45mins plus marinating
Hot Poultry Fruit Main Course Gluten
Wheat Free Eggless Tahiti French
4 Large Boneless
Chicken Breasts, each cut into 5 pieces
Freshly squeezed Lime Juice
The grated Zest of
Salt and White
2 Sprigs of Fresh
4 tbsp Peanut Oil
1 tbsp Butter
Fresh Chicken Stock
2 teasp Sugar
1 tbsp Cornflour
(mixed with a little water to form a smooth paste)
1 Lime, thinly
1. Place chicken
in a shallow dish together with half the lime juice, zest, salt, pepper,
and thyme. Mix well then cover with clingfilm and place in the refrigerator for
2 hours, turning 2 or 3 times during the marinating period.
2. Remove chicken
pieces from the dish, reserving the marinade, and pat dry with kitchen paper
3. Heat the oil in
a large saucepan, add chicken pieces and brown on all sides.
4. Add most
of the marinade, reserving the remainder, and simmer for 10 to 15 minutes.
5. Remove the
chicken to a dish and keep warm. Continue to cook the sauce over a high heat
until it has reduced by one third.
the heat, add the remaining marinade, sugar and cornflour mixture and whisk
the chicken to the pan together with the cream, stir to mix well but do not
boil. Adjust the seasoning then transfer to a heated serving dish and garnish
with lime slices. Serve immediately.
Chicken Recipes | General Prep & Cooking Times |
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