CURRY CHICKEN
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1/2 cup FLORIDA KEY WEST KEY LIME JUICE |
2 tsp. curry powder 2 tsp. ground coriander |
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1/4 tsp. salt |
1/4 tsp. pepper |
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2 cloves garlic, minced |
1-1/2 lbs. chicken thighs, skinned |
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2 tsp. water |
Vegetable cooking spray |
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1 tbs. fresh parsley, minced |
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Combine curry, coriander, pepper, salt, water, and garlic in a bowl; stir well.
Place chicken in a large heavy-duty plastic bag. Add key lime juice mixture; seal bag, and toss gently. Marinate in refrigerator 2 hours, turning bag occasionally. Remove chicken from bag, reserving marinade. Place chicken in a shallow baking dish coated with cooking spray. Bake at 450o for 10 minutes; baste with reserved marinade.
Reduce heat to 350o; cover and bake an additional 35 minutes or until chicken is done. Sprinkle chicken with parsley. Serves 4.
DILL-SCENTED CHICKEN CUTLETS
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2-1/4 lbs. ground chicken |
1 cup finely chopped onions |
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1/4 cup FLORIDA KEY WEST KEY LIME JUICE |
1 tbs. dried dill 1-1/2 tsp. Salt |
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1/8 tsp. coarsely ground black pepper 1/2 cup flour |
1/4 cup vegetable oil 3 cups low-sodium chicken stock |
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Fresh dill sprigs for garnish, optional |
3 cups low-sodium chicken stock |
Place ground chicken, onions, 1 tbs. of key lime juice, dried dill, salt and pepper in large mixing bowl and mix well with spoon to combine. Divide mixture into 8 equal portions and shape into patties about 1/2-inch thick. Patties can be prepared several hours ahead. Cover with plastic wrap and refrigerate until needed.
When ready to sauté patties, spread flour on dinner plate. Lightly dredge each patty in flour. Place 2 large, heavy skillets over medium-high heat and add 2 tbs. oil to each. When oil is hot, place 4 patties in each pan and sauté until golden on both sides, about 3 to 4 minutes per side. Lower heat to medium, cover each pan and cook cutlets for 5 minutes more. Remove patties to plate and cover loosely with aluminum foil.
Keep heat on medium. Add 1-1/2 cups chicken stock to each skillet and whisk together stock with pan drippings. Simmer briskly, stirring often, until liquid has reduced about one third (about 3 to 4 minutes). Stir 1-1/2 tbs. lime juice into each pan. Season to taste with salt and pepper. To serve, arrange cutlets on warm serving platter. Dab each with a little sauce and garnish with a sprig of dill. Pass remaining sauce separately. Makes 8 servings.