Limehouse Chicken Food

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LIMEHOUSE CHICKEN



Limehouse Chicken image

We eat a lot of chicken (especially b/s thighs) so always looking for new ways to make them! Found online...

Provided by AZPARZYCH

Categories     Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

6 chicken thighs, boneless and skinless
1 lime, zested and juiced
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1 tablespoon paprika
1/4 cup vegetable oil
2 tablespoons brown sugar
1/2 cup chicken broth
1/2 cup white wine
2 sprigs of fresh mint, chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine the flour, salt and paprika in a large plastic bag. Sprinkle lime juice over the chicken thighs, then place them in the bag. Shake pieces around until completely coated
  • Heat the oil in a large skillet over medium-high heat.
  • Add chicken and cook just until browned on each side.
  • Transfer to a baking dish. Mix together the brown sugar and lime zest; sprinkle over the chicken.
  • Pour the chicken broth and white wine into the pan. Sprinkle mint over the top
  • Bake uncovered for 45 minutes in the preheated oven.
  • Chicken should be cooked through and juices will run clear.

SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA



Sauteed Chicken, Zucchini, Artichokes and Tomatoes over Pasta image

This is a relatively simple dish to make and incredibly flavorful. My family and I eat a good deal of pasta, so I'm always looking for new ways of preparing it. I thought up this recipe while having a craving for marinated artichokes.

Provided by discoteca

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb chicken, cut into bite size chunks
5 minced garlic cloves
2 small zucchini, cut into chunks (about the same size as the chicken)
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and halved
1 (14 1/2 ounce) can diced tomatoes, drained (or you can use a couple of fresh, chopped and seeded)
1 1/2 cups dry white wine (I used Chardonnay)
2 tablespoons dried oregano
2 teaspoons salt and pepper
1/4 cup olive oil, divided

Steps:

  • In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT.
  • Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper.
  • When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan.
  • Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half.
  • Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through.
  • Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.

Nutrition Facts : Calories 410.4, Fat 24.4, SaturatedFat 4.9, Cholesterol 51.8, Sodium 326.9, Carbohydrate 18.1, Fiber 5.3, Sugar 6.2, Protein 16.4

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