This is relatively new to my repertoire but firmly established for all that. True, the tequila doesn’t exactly convey flavour, or not so that you could name it, but it sure brings fire—augmented by the red pepper flakes—and tenderizes the chicken beautifully! —From Simply Nigella: Feel Good Food.
Tequila and lime chicken
Serves 4
Ingredients:
- 1 medium chicken (approx. 3 lb), preferably organic, cut into 8 pieces
- 5 tbsp tequila blanco
- Zest and juice 2 limes, preferably unwaxed
- 1/2 tsp crushed red pepper flakes, more to sprinkle on at the end
- 2 tsp sea salt flakes or kosher salt
- 2 tbsp regular olive oil
- Chopped fresh cilantro
- Lime wedges
Method:
First, put the jointed chicken pieces into a resealable bag.
Mix together the tequila, zest and juice of the limes, the red pepper flakes, salt, and olive oil, and then tip this into the resealable bag with the chicken. Seal or tie tightly (letting out the air first) and place it (in a dish) in the refrigerator to marinate for 6 hours or overnight, or up to 2 days, or leave outside the refrigerator, but in a cool place, for 40 minutes if you’re short of time.
Preheat the oven to 425 F. If the chicken is in the refrigerator, take it out and remove the chicken pieces from the bag, reserving the marinade. Sit the chicken pieces on a smallish, shallow roasting pan for about 30 minutes to allow them to come to room temperature. It’s important that the chicken pieces sit on the pan without a lot of room to spare, or else the marinade will immediately evaporate in the hot oven. When you are ready to put it into the oven, pour half of the marinade over the chicken pieces and transfer to the hot oven for 25 minutes.
Take the chicken out of the oven, pour the other half of the reserved marinade over it, then put the chicken back in for another 25–30 minutes. Check it is cooked through before removing from the oven.
Put the chicken pieces on a serving plate. Then add a little boiling water to the pan to help get every last bit of flavour and sticky juice out, and pour it over the chicken on its plate. Scatter with chopped cilantro and – if you like it hot – some more crushed red pepper flakes, and serve with some lime wedges alongside.
Courtesy Nigella Lawson
Nigella.com
@Nigella Lawson