food, Recipes

Baked Chicken with lime, basil and leeks

Theresa Beukes



Ingredients

11/2 cups basil leaves, torn

2 cups lime juice

2T brown sugar

1 chilli, chopped

1 cup olive oil

salt and pepper

8 chicken thighs

olive oil for frying

1 cup chicken stock

4 limes, halved

4 leeks, roughly chopped

1 cup wild brown rice

1 avocado, diced

1 tomato, diced

zest of 1 lime

avocado slices, to garnish

basil leaves, to garnish

lime halves, to garnish

Method

Preheat the oven to 180ºC. Combine one cup of the basil leaves with the lime juice, sugar, chilli and olive oil in a bowl and season with salt and pepper to taste. Rub the mixture into the chicken thighs, cover with clingfilm and refrigerate for at least 30 minutes.

Heat a little olive oil in a large frying pan and brown the chicken thighs. Arrange the thighs in a baking dish and add the stock and remaining basil leaves. Squeeze the juice of six of the lime halves into the baking dish and add their skins, as well as the two remaining lime halves. Scatter the chopped leeks around the dish.

Cover the dish tightly with foil or a lid, and bake for 15 minutes. Remove the foil or lid, put the oven on the grill setting, and grill the chicken until golden brown.

Cook the rice according to the packet instructions, drain and add the diced avocado, tomato, remaining torn basil leaves and lime zest. Season to taste and toss gently to combine.

Serve the rice topped with the grilled chicken and garnish with slices of avocado, basil leaves and lime halves. This dish is also delicious garnished with pomegranate arils.

SERVES 4

Originally published in HL March 2013