The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today's recipe is Caribbean Lime Chicken.
To reduce tearing when cutting onions, first chill the onions for 30 minutes. Then, cut off the top and peel the outer layers leaving the root end intact. The root end has the highest concentration of sulphuric compounds that make your eyes tear. Every Wednesday, you can find more recipes picked exclusively for Scott McKenzie & the Morning Mix here and at mix1051.com.
Caribbean Lime Chicken
Makes 4 servings
4 tablespoons lime juice
2 teaspoons freshly minced garlic
1/2 teaspoon coarse salt
1 teaspoon fresh thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon coarse black pepper
3 pounds skin-on chicken parts
2 tablespoons olive oil
4 small sweet onions, cut into narrow wedges
2 medium tomatoes, seeded and diced
1/2 teaspoon curry powder
Lime and orange wedges and fresh chives for garnish
1. Mix 3 tablespoons lime juice, garlic, salt, thyme, pepper flakes and black pepper in dish. Add chicken and mix well.
2. Heat oil until hot in large skillet. Place chicken in skillet in single layer and cook over medium heat until browned, about 5 minutes. Turn chicken over and brown other side, about 5 minutes.
3. Add onion to pan and cook, stirring often, about 8 minutes or until chicken and onions are cooked through.
4. Add tomatoes and curry powder to pan. Cook 2 minutes. Stir in remaining lime juice. Serve with rice. Garnish with citrus wedges and fresh chives, if desired.
SOURCE: Adapted from National Onion AssociationCopyright © 2015, The Baltimore Sun