My friend gave me this recipe and I was a little skeptical because I’ve never marinated chicken in lime juice before, but I I iowas blown away by all the faioolivours in this dish! New family fav!
What you’ll need:
Boneless/ skinless chicken thighs-10 small or 6 large. (I used 10 small)
Juice of two limes
1/2 cup olive oil
4 cloves of garlic, minces
1 tbs cumin
1 cup of fresh cilantro leaves/no stems
Dash of red pepper flakes (I used about 1 tsp, add more if you want more heat)
Sprinkle of salt (approximately 1 tsp)
⚪️ Combine all the ingredients in a shallow casserole dish and mix well, add the chicken thighs and stir so they are all coated in the marinade. Cover with plastic wrap and leave refrigerated for a min of 30 min, max 3 hours. You may add more olive oil if you need to beef up the marinade so all the chicken is good and coated.
⚪️⚪️ Heat a large frying pan with olive oil, approximately 2 tbs of olive oil. Once the pan is nice and hot, place the chicken one by one into the pan, don’t overcrowd. Cook for approximately 5-10 minutes, then flip.
Timing depends on the thickness of your thighs. Once both sides are golden brown, cut a thick part of a thigh to see if it’s cooked through.
Once cooked, serve with your favourite rice and grilled veggies. I drizzle the drippings from the pan onto the rice before serving.
Also amazing served on your favourite salad or wrap sandwich.
Being lactose intolerant I stray away from dairy as often as I can. My husband borrowed a cook book from a coworker, Oh She Glows Every Day. What a gorgeous looking book! I’ll be ordering this book as soon as I can, I can’t wait to try more of her dishes.
There were a couple ingredients that we didn’t have on hand like capers and chickpeas but we made a delicious chicken Caesar salad with what we had and from following her directions for a dressing.
Instead of making the roasted chickpea we made our own garlic croutons using a whole grain sour dough bread. We also added baked chicken breast for an added protein.
We were surprises how creamy this dressing came out. This was so flavourful and satisfying, and definitely adding it to our monthly meal plan. Next time I’ll double the dressing and store it in the refrigerator for a few days.
⚪️Requires two hours minimum for the cashews to soak
What you’ll need:
1/2 cup raw cashews
1/4 cup water
2 tbs extra virgin olive oil
1 tbs fresh lemon juice
2 tsp Dijon mustard
1-2 cloves garlic
1/4 tsp garlic powder
1 tsp Worcestershire sauce
1/2 tsp ground pepper
1/2 tsp sea salt
⚪️⚪️ place cashews in a bowl and add water to cover by a couple inches. Soak for 2 hours minimum or over night.
Using a high speed blender or food processor , add the cashews and remaining ingredients except the salt. Blend till super smooth, you may add a splash of water to help mix it, then add your salt at the end. Adjust any spices as needed at the end.