Community recipe
Yemeni-Inspired Black Lime Chicken with Fragrant Rice
Roasted chicken thighs are rubbed with earthy spices and dried black lime, then served over fragrant basmati rice with a bright date-and-herb relish. The black lime contributes a gentle citrus bitterness that balances the sweet dates and savory roasted chicken.
- Serves
- 4
- Prep
- 25 min
- Cook
- 45 min
- Difficulty
- medium
Get ready
Ingredients
- 680 g chicken thighs, boneless and skinless
- 2 black limes, pierced once with a knife
- 4 garlic cloves, finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground turmeric
- 1 tsp fine salt
- 2 tbsp olive oils
- 2 tbsp lemon juices, freshly squeezed
- 300 g basmati rice
- 600 ml waters
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 0.5 tsp fine salt
- 100 g pitted dates, finely chopped
- 80 g red onions, finely diced
- 15 g fresh cilantros, finely chopped
- 10 g fresh mint, finely chopped
- 1 tbsp red wine vinegar
Make it
Instructions
- 01
Make the black-lime marinade
In a bowl, combine 680 g boneless, skinless chicken thighs, 2 each black limes, 4 each garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp ground turmeric, 1 tsp fine salt, 2 tbsp olive oil, and 2 tbsp lemon juice. Crush the dried limes lightly with the back of a spoon as you mix so their aromatic interior coats the chicken. Turn the chicken through the marinade, cover, and refrigerate for at least 20 minutes while you prepare the rice and preheat the oven.
- 02
Cook the spiced rice
Rinse 300 g basmati rice until the water runs mostly clear. Place it in a saucepan with 600 ml water, 1 each cinnamon stick, 4 each green cardamom pods, and 0.5 tsp fine salt. Bring to a boil, cover, reduce the heat to low, and cook until the water is absorbed and the grains are tender. Remove the pan from the heat and let it stand covered for 5 minutes, then discard the whole spices and fluff the rice.
- 03
Roast the chicken
Heat the oven to 220°C. Arrange the marinated chicken thighs on a foil-lined baking sheet, leaving space between pieces. Roast until the thickest piece reaches 74°C and the edges are browned, about 25 minutes. Rest the chicken for 5 minutes before slicing.
- 04
Prepare the date-and-herb relish
While the chicken roasts, toss 100 g pitted dates, 80 g red onion, 15 g fresh cilantro, 10 g fresh mint, and 1 tbsp red wine vinegar in a bowl. Let the relish stand for 10 minutes so the onion softens and the flavors mingle.
- 05
Serve
Spoon the fragrant rice onto four plates and top with the rested sliced chicken. Scatter the date relish over the chicken and rice, spooning any juices from the cutting board over the top. Serve immediately.
