Do you ever get those days when (like a paleolithic cave girl, literally!) all you crave is meat? Not fruit or nuts or berries but solely some tasty meat?
Well, this was exactly how I felt the other day and as I’m a firm believer of giving the body what it wants as cravings can often be an indication of what the body may actually need (be it food, drink… a couple of shots of top quality tequila… ?), that’s just what I did!
The funny thing was that I really wanted some chicken and I’m more of a red meat type of gal.
I mean steak. I absolutely love steak.
Thick, juicy, succulent steak is something I could eat all day, every day but not wanting to end up like Henry VIII with a bad case of gout, I mix up my diet by adding other stuff like fruit and veg. (Only joking guys, I love fruit and veg too!)
Anyway, I say it’s funny that I felt like chicken because, preferring red meat, I can’t recall a time when I felt like eating just chicken. Also, chicken is something that I’m very particular about in that I don’t like it wet – or moist, instead preferring it to be oven cooked to the point that most would call it dry.
I’m not sure if this is a culture thing as I’ve noticed that it only seems to be in the Western world that
wet moist chicken is considered the best, with TV chefs (like the wonderful Jamie Oliver) and adverts squeezing a cooked chicken to release the juices in order to prove how moist it is.
As nice as that may look, it just ain’t my thang!
Back in the day growing up I never even liked KFC chicken as I found it to be too wet, instead preferring to eat from a ‘Burger King’ version called Morleys in Brixton as maybe because the people working there were Asian, they also fried the chicken for longer, making it a lot drier and more to my liking.
It’s kind of weird as I like my steak mega thick and medium rare.
I only cook my steak on either side for a few minutes to the point that some (my entire family and friends!) consider it so rare that they reckon they can actually still hear the meat moo-ing on my plate, so my issue with moist chicken is kind of weird, I know!
I also love to pre-season my chicken with several spices as well as serve it afterwards with thinly sliced scotch bonnets, whilst preferring my steak to be seasoned with nothing more than a little salt and pepper.
(I don’t know but maybe it also has something to do with the fact that moist chicken reminds me of fish, which I am allergic to.)
The comparisons with how I like my like my steak versus my chicken could go on and on…
Anyways, whether you like your chicken moist or not, this recipe for thyme and lime spicy chicken is tasty hot, literally! You can adapt the ingredients to reduce the amount of heat if too spicy for you but other than that I know you’ll love the flavours bursting through with every bite.
The lime adds a lovely tangy twist and compliments the curry and pepper.
Serve with whatever you wish or like me, have with some raw red onions thinly sliced with some peppers or salad.
- 1 whole chicken, cut up into breasts, legs, wings and thighs,
- 1 whole onion, grated/roughly cut,
- 3 cloves of garlic, minced,
- Juice of 1/2 fresh lime,
- Small handful of fresh coriander, chopped,
- Small handful of fresh thyme,
- Knob of ginger, grated,
- 1 scoth bonnet, de-seeded and chopped,
- 1/5 cup of All Purpose seasoning,
- 1/5 cup of hot curry powder,
- 2-3 tablespoons of cumin,
- 1-2 tablespoons black pepper,
- 1/3 cup of extra virgin olive oil
- After cutting up the chicken into sections to get the thighs, breast, leg and wing pieces, place in a large bowl and add all of the remaining ingredients.
- Rub the ingredients well into the chicken, in fact, MASSAGE the ingredients well into the chicken ensuring that all of the pieces are coated really well.
- Cover the bowl and place in the fridge to allow the seasonings to soak into the chicken for at least thirty minutes but preferably overnight.
- Pre-heat the oven to 180c/356f and heat up the oil in a frying pan/skillet.
- Place the chicken pieces in the pan and fry on high for a few minutes on either side until the chicken is browned.
- Then remove the chicken pieces from the pan before putting in an oven tray and placing in the oven to cook throughly for approximately thirty minutes.
- Cook in the oven till the chicken is as desired, leaving for less time if you prefer your chicken to be more moist.
- Also, you can omit the scotch bonnet from the ingredients if you find this pepper to be too hot!