Chicken with Black Limes
Experience the intense flavor of black limes in this seasonal braise by Andrew Zimmern. Perfect for all seasons, serve with couscous or rice for a delicious Middle Eastern-inspired meal.
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Cooking tools:
- Mortar and pestle
- Dutch oven
- Zip-top bag
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Tongs
- Plate
- Serving platter
- Aluminum foil
Ingredients
- 3 black limes, 1 crushed and seeds discarded
- 1 tablespoon minced fresh peeled ginger
- 1 tablespoon fennel seeds
- 1 tablespoon Aleppo pepper
- 1 teaspoon ground turmeric
- 4 garlic cloves, minced
- 4 black cardamom pods, crushed, shells discarded
- 1 pinch saffron
- 1/4 cup extra-virgin olive oil
- 3 1/2 pounds chicken thighs and drumsticks
- Kosher salt
- 2 tablespoons vegetable oil
- 3 medium onions, chopped
- 4 cups chicken stock or low-sodium broth
- 1/2 cup dried apricots, chopped
- 1 tablespoon tamarind paste
- 1 tablespoon fresh lemon juice
- 1/4 cup finely chopped parsley
- 2 tablespoons finely chopped mint
- Steamed rice, for serving
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