When your garden produces herbs and fruits, you use them. When I saw how tall the dill had grown, I decided I was going to combine a few sprigs with some of the kaffir limes that had been sitting on the kitchen island for days.
Bone-in chicken thighs marinated in cilantro lime pepper salt are browned in butter and finished off with chopped fresh dill and lime juice. A little flour dissolved in water was added during the last five minutes of cooking to thicken the sauce.
Easy and fast lunch or dinner. And you only need one pan to cook it. The pan has to be large enough though to accommodate the chicken in a single layer to ensure even browning and cooking.
One-pan Lime Dill Chicken
- Wipe the chicken thighs with a kitchen towel, place in a mixing bowl, add the cilantro lime pepper seasoning and mix well.
- Cover the bowl and let the chicken marinate in the fridge for two hours.
- Melt the butter in a frying pan.
- Arrange the chicken in a single layer skin side down. Over high heat, leave until the skins are nicely browned.
- Flip the chicken thighs over and brown the opposte sides.
- Pour in a cup of water and bring to the boil.
- Set the heat to low and cover the pan. Cook the chicken thighs for 20 to 25 minutes.
- Strip the dill and discard the stalks. Roughly chop the dill.
- Squeeze the juice from the limes and mix with the dill (don't forget to remove wayward seeds).
- Spoon the dill-lime mixture over the chicken thighs.
- Dissolve the flour in a quarter cup of water.
- Pour into the pan between the chicken thighs.
- Move the chicken thighs around to make sure that the flour solution is distributed evenly.
- Continue cooking, uncovered, for about five minutes to cook the flour through.
- Taste the sauce and add salt, if needed.
- Lift the chicken thighs and transfer to a serving plate.
- Drizzle the thickened sauce over them.
- Garnish with lime wedges and dill sprigs before serving.