Persian-Inspired Dried Lime Chicken
Ingredients
- 2 pounds bone-in chicken pieces
- Slices of 2 dried limes
- ¾ cup fresh herbs mix of parsley, cilantro, and mint
- 1 onion finely diced
- 1 bell pepper diced
- 3 cloves garlic pressed
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 2 teaspoons coriander powder
- 2 teaspoons mild paprika
- 1 lemon juiced (about 3 tablespoons)
- Freshly milled black pepper
- Olive oil for drizzling
Instructions
- Break the dried limes into pieces and transfer to a bowl.
- Add 1 cup boiling water and let sit for 15 minutes or more while you prepare the remaining ingredients.
- Prepare the onion, garlic, and bell pepper.
- Prepare the herbs and spices.
- Strain the dried limes, retaining their soaking water. Chop the limes into small pieces. In a large mixing bowl, combine the lime pieces and their soaking water with the onion, garlic, bell pepper, herbs, spices, lemon juice, and another ¾ cup water. Stir well to combine everything.
- Add the chicken pieces and sprinkle with black pepper.
- Combine well and transfer to a baking dish.
- Bake at 350°F for 1 hour, stirring roughly every 20 minutes. As the vegetables cook, they will release their juices. The dish should remain very moist, but should it become too dry, simply add some water and stir. The dish is finished when the chicken is golden brown and very tender. To serve, drizzle with olive oil.