Recipes To Use Up Limes
CHICKEN STEW WITH DRIED LIMES
Provided by John Willoughby
Categories dinner, easy, weekday, one pot, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Sprinkle chicken generously with salt and pepper. Heat oil over medium-high heat in a stock pot or large Dutch oven until hot but not smoking. Add chicken and brown well on both sides.
- Remove chicken and set aside. Add onions to pan and cook until translucent, stirring often and scraping up any brown bits from the bottom, 5 to 7 minutes. Add garlic and cook, stirring, for one minute.
- Add stock, dried limes, tomato paste and reserved chicken. Stir and bring to a simmer, then reduce heat to low and simmer for 10 minutes, occasionally pushing limes into liquid.
- Add rice, stir, cover, and continue to simmer slowly until rice is tender and chicken is fully cooked, about 15 to 20 minutes. Mix chives and spinach into pot for last 5 minutes of cooking.
- Remove limes, adjust seasoning, and serve, topping each bowl with a portion of radishes, scallions, mint and walnuts, and passing yogurt in a separate bowl.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 26 grams, Carbohydrate 32 grams, Fat 38 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 1416 milligrams, Sugar 5 grams, TransFat 0 grams
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