Paulchens FoodBlog?!

[Weekend Herb Blogging] – Lime Chicken Wings & Carrot-Garlic Rice

3 March 2007 9 Comments

It’s weekend again and it’s WHB time!

This week WHB is going home to Kalyn at Kalyn’s Kitchen – where the whole fun began more than 1 year ago. And still we enjoy all those fabulous recipes every weekend!

This time of the year I find it always quite difficult to find fresh tasty herbs to cook with. But I love the refreshing taste of lime and especially I love it when combined with a tender chicken wing which gets very mellow and kind of “melt-in-your-mouth” when marinated with lime juice several hours and then baked in the oven until verrrry crisp… :love:

That’s why I chose chicken wings and rice for this WHB.
Rice with sweet carrots and lots of garlic is – to my mind and taste – very good companion to the freshness of lime the chicken goes with.

So here we go:

Lime Chicken Wings & Carrot-Garlic Rice

You’ll need:

- carrot-garlic rice
1 cup thai rice
2 cups chicken stock
1 small red onion, chopped
5-6 garlic knobs, halfed
3 big carrots, sliced
a dash of grounded nutmeg, parsley, curcuma, pepper, salt, hyssop
- lime chicken wings
3-6 chicken wings
a dash of salt, pepper, paprika (sweet)
juice of 4 limes
1 teaspoon of Worcestersauce

How to:

to prepare the rice:
(1) Take a casserole add rice, chicken stock, onions, garlic and carrots
(2) Stir in the spices and bake in the oven at about 200°C until almost all liquid is gone.

to marinate the chicken:
(1) Season the chicken breasts with salt, pepper and paprika.
(2) Mix the lime juice with the worcestersauce.
(3) Cover the chicken wings with the lime juice – make sure that all of the chicken is covered with juice!
(4) Let marinate until the rice is cooked.

finish:
(1) Stir the rice to loosen it.
(2) Place the chicken wings on top.
(3) Put the casserole back in the oven for about 30 minutes. If additional liquid is neccessary use the lime marinade.
(4) Check whether the wings are crisp and baked thoroughly.
(5) Serve enjoy!

is a term referring to a number of different citruses, both species and hybrids, which are typically round, green to yellow in color, 3-6 cm in diameter, generally containing sour pulp, and frequently associated with the lemon.

In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest.
It is used in Key lime pie, a traditional Florida dessert, and is a very common ingredient in authentic Mexican and Southwestern American dishes.

It is also used for its pickling properties in ceviche. Additionally, the leaves of the Kaffir lime are used in southeast Asian cuisine. The use of dried limes as a flavoring is typical of Persian cuisine.

Did you know?
Lime flowers come from any number of trees belonging to the European lime or linden tree (T. platyphyllos) of the Basswood or Linden family. T

hey are dried to make lime tea, popular in France, Spain, and elsewhere for its relaxing properties. They are also used in ice creams and similar confections.

A French chemist discovered that a paste made from the fruits and flowers of the linden was a perfect substitute in taste and texture for chocolate, except it would not keep.

Lime flowers are also liked by bees, who in turn, make an excellent honey well-liked by humans.

source

Update:
Kalyn asked about curcuma so i decided to add an extra box about it. Maybe I just used the wrong term and you know it by another name…

also called turmeric (Curcuma longa), or tumeric or kunyit in some Asian countries, is a spice commonly used in curries and other South Asian cuisine.

Its active ingredient is curcumin.
It is a significant ingredient in most commercial curry powders. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broth, and other foods (often as a much cheaper replacement for saffron).

Turmeric, a representative of plant genus Curcuma, is a member of the ginger family, Zingiberaceae.

Did you know?

In Ayurvedic medicine, turmeric is thought to have many healthful properties and many in India use it as a readily available antiseptic for cuts and burns.

It is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach problems and other ailments.

It is popular as a tea in Okinawa, Japan.
It is currently being investigated for possible benefits in Alzheimer’s disease, cancer and liver disorders.

Sangli, a town in the southern part of the Indian state of Maharashtra, is the largest and most important trading centre for turmeric in Asia.

source

weekend herb blogging

9 Comments »

Kalyn said:

Nice pictures. I really like the flavor of lime, and love to add lime zest to things and use kaffir lime leaves (which I keep in the freezer.) And I do think your combination of lime, paprika, and worcestershire on the chicken sounds like a very good one. But you must enlighten me about curcuma. I haven’t heard of this ingredient before, and I am happy at the thought of learning something new.

# 3 March 2007 at 5:28 PM

astrid (author) said:

Thanks Kalyn,
I’ll do an extra box with information about curcuma :smile:

# 3 March 2007 at 5:34 PM

sher said:

I also love all those ingredients–especially the worcestershire. I haven’t heard of curcuma-so it’s great to learn about new things. Now I’m going to go dream about your recipe. Upsie wants some too!

# 3 March 2007 at 8:09 PM

astrid (author) said:

Sher,
thank you, you’re welcome. I recently began to love worcesterhire very much, I like the taste of it :smile:
It’s very easy to cook I promise :^^:

# 4 March 2007 at 3:50 PM

Kalyn said:

Ahh, thank you! I didn’t know that name for it. The ayurvedic information is very interesting, fantastic!

# 4 March 2007 at 8:11 PM

astrid (author) said:

So you’d use the term “turmeric” instead of “curcuma”?
I looked it up in my dicitonary and well that was what I came up with… :blush: sometimes it’s quite difficult to find the adequate term. :D:

# 4 March 2007 at 8:18 PM

melissa_cookingdiva said:

Great combination and such a colorful dish!

# 5 March 2007 at 2:55 AM

MeltingWok said:

astrid, that sounds really refreshing..you got all my favorite herbs too..boy, I can’t live without tumeric, kaffir lime leaves, and to add that zesty lime, just adds more oomph to the overall dish, cheers !:)

# 5 March 2007 at 12:05 PM

Helene said:

Hallo Astrid,
das sieht herrlich aus. Wir hatten am Wochenende Zitronenhähnchen. Scheint in der Luft zu liegen. :))

# 5 March 2007 at 12:58 PM