No fuss Food – Delicious LIME CHICKEN

Easy-Lime-Chicken-3 - Copy - Copy

This dish takes a small amount of time to prepare, but is BIG on great flavor!



2 lbs. chicken thighs (boneless or bone-in — or you can also substitute chicken breasts or drumsticks).  Basically whatever you prefer but I found that thighs worked well as they’re generally meaty and the dark meat has extra flavour.

1/2 cup freshly-squeezed lime juice

2 cloves garlic, minced

1 Tbsp. worchestershire sauce

1 tsp. salt

1 tsp. black pepper

2 Tbsp. melted butter

zest of two limes

1/2 cup chopped fresh cilantro

additional lime wedges (for garnish)


Add chicken thighs, lime juice, garlic, worchestershire sauce, salt and pepper to a large ziplock bag. Seal and toss to combine ingredients until the chicken is evenly coated. Refrigerate for at least 30 minutes or up to 8 hours.  I left it overnight.

Preheat oven to 425 degrees F and grease a baking dish with cooking spray. Remove chicken from bag with a slotted spoon, reserving the marinade, and arrange in a single layer in the baking dish. Brush chicken with melted butter (to brown), and season with additional salt and pepper if desired. Bake for about 20 minutes, the remove and brush chicken with the reserved marinade. Bake for an additional 20-30 minutes, or until the chicken is cooked through and the juices run clear. (Baking times may shift for different types of chicken.) Remove and sprinkle chicken with lime zest and fresh cilantro.

Serve over rice or quinoa garnished with lime wedges.  *TIP: Add tequila to the above mix if you want for some extra kick. Should serve six.

Source: gimme some oven


Simply Satisfying: a taste of Spain – Chicken Marbella

ChickenMarbellaIt should really be called “Simply Spectacular.”

My friend Natalia turned me on to this recipe years ago, and it never fails to turn out delicious each time I make it.  While prunes and capers might seem like an odd combination, when cooked together with chicken they create a delectable sweet and sour, savory flavor. The overnight marination is essential to the moistness of the finished product: The chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare. 20140404_135007


The original recipe calls for 2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on.  Or, you can use an already cut-up chicken assortment of pieces like breast and thighs.

1 head of garlic, pureed

¼ cup dried oregano

Course salt and pepper to taste  ( I like to use kosher salt)

½ cup red wine vinegar

½ cup extra vigin olive oil

1 cup pitted prunes (I prefer to halve them)

½ cup pitted Spanish green olives

½ cup capers with a bit of juice

6 bay leaves

¾ cup brown sugar

1 cup white wine (if you can’t use wine, then use ½ cup of best quality chicken stock)

Fresh Italian parsley, chopped to taste

Combine Chicken with garlic, salt and pepper and all ingredients except brown sugar, wine and parsley.  Cover, and let marinate overnight to produce the best results.

Pre-heat oven to 350F.  Arrange chicken in a shallow baking pan in a single layer.  Sprinkle with white wine and brown sugar.

Bake for about an hour, or until juices from chicken run clear (and chicken is not pink).  Baste marinade every so often over chicken.


Tip: if the amount of oil and vinegar seems like too much – remember that amount is for about 5 lbs. so you can adjust it accordingly.  You might want to use the recipe “as is” because the juice is so flavourful and served over rice it works out perfectly.



Simply Satisfying – Panko Baked Chicken Fingers

pankochicken4These are a healthier alternative to the chicken fingers that are served in restaurants and they taste great. These are good the next day, too & make a tasty snack or appie.


1/2 tsp (2 mL) Dijon mustard
2 egg whites
2 cups (500 mL) panko (Japanese-style bread crumbs)
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) dried parsley
1 tsp (5 mL) lemon zest
Pinch each salt and pepper
2 chicken breasts (650 g total), cut into 16 1-in.-thick strips

Preheat oven to 400°F. Spray a baking sheet with non-stick cooking spray. In a bowl, whisk Dijon mustard with egg whites. In a second bowl, mix together bread crumbs, paprika, parsley, lemon zest, salt and pepper. Dip chicken in egg whites and then bread mixture, and place on baking sheet. Repeat till all strips are coated. Bake for 12 to 15 minutes until cooked through.

Makes 16 chicken fin­gers. Each: 100 calories, 12 g protein, 1 g fat (0 g sat­urated fat), 10 g carbo­hydrates, 1 g fibre, 24 mg cholesterol, 142 sodium.

Spicy Peanut Dipping Sauce


2 Tbsp (30 mL) smooth peanut butter

¼ cup (60 mL) hot water

1Tbsp (15 mL) lime juice

1 Tbsp (15 mL) low sodium soy sauce

1 tsp. (5mL) Tabasco

Pinch each ground ginger, cumin, salt and pepper

Having a couple of extra dipping sauces on hand like sweet chili & honey mustard will give guests a variety to choose from and are a nice accompaniment to the fingers.


Recipe taken from Best Health Magazine


simply satisfying – country baked chicken

This “so simple it’s crazy” chicken dish is pure comfort food, baked to perfection if you like it chicken1juicy on the inside and crispy on the outside.

I used bone-in chicken thighs but you can use breasts, drumsticks or a mix thereof.  Cooking with the bone-in tends to give it more flavour & helps retain moisture.  If you like Southern fried, it tastes similar but without the breading & excess fat – a healthy alternative.

Place chicken on a cookie sheet lined with parchment paper.

Sprinkle chicken generously with garlic salt, dehydrated chopped onion (or onion salt) + white pepper on both sides.  Rub it in, then put bay leaves over top.  Pour fresh lemon juice & a little bit of extra-virgin olive oil on top & cover with thinly sliced lemons.  Bake at 325 F for about 1 ½ – 2 hrs. or until crispy on the outside.  Turn oven off & leave for up to ½ longer.chicken

Inspiration for this delicious recipe came from a renowned urban diner in Chicago, namely the “White Palace Grill.”  There are Diners and then there are Diners!

Open since 1939, The White Palace Grill might be the finest example of an urban diner in Chicago or anywhere else for that matter.  It has managed to stick around while other businesses have come and gone.

In addition to an extensive lunch and dinner menu, the White Palace Grill serves up eggs practically any way you can think of 24 hours a day. The diner attracts city workers, policemen, firemen, business people, college students, politicians, the after hours club crowd and just about anybody. The mix of people is terrific and diverse. It is an urban oasis.

Just as a picture tells a story (if the walls could describe every patron who has walked into the place they could write a book), the White Palace Grill is a key part of Chicago history. If you need a break from “caramelized onions”, “infused” sauces and names of food you can’t pronounce then go over anytime 24 hours a day 365 days a year.

Of course it helps to live in Chicago.


Simply Satisfying – Vinegar Braised Chicken

with jasmine rice and asparagus
with jasmine rice and asparagus

This delightfully tangy rich recipe is inspired by chef Jean-Georges Vongerichten’s (of “Marketplace” at the Shangrila) recipe for vinegar chicken.  He suggests seasoning the chicken with salt a day in advance.  Serves six.

 3-4 lbs. bone-in chicken pieces, preferably dark meat (like thighs).

2 ½ tsp. kosher salt, divided

½ tsp. fresh ground pepper

1 ½ Tbsp. extra-virgin olive oil

1/3 cup finely chopped shallots

1 ½ cups red wine vinegar (I substituted about half the vinegar amount for *red wine used for cooking purposes).

1 cup chicken broth

2 Tbsp. tomato paste

1 cup canned whole peeled plum tomatoes, drained and quartered

6 cloves of garlic

4 sprigs of thyme

3 bay leaves

2 Tbsp. finely chopped parsley

Preheat oven to 300.  Season chicken with 2 tsp. salt and pepper.  Heat oil in a 5-to-6 quart Dutch oven or wide, ovenproof pot over medium-high heat.  Brown the chicken by arranging half the chicken in pot in a single layer and cook, turning once, until golden brown, 12-15 minutes.  Transfer to a plate and repeat with remaining chicken

Add shallots and cook, stirring occasionally, until golden, about 2 minutes.  Add vinegar and cook until much of the acrid aroma has dissipated, 3 to 5 minutes.  Add broth and ½ cup water, bring to a vigorous simmer, and cook until slightly reduced, 3 to 5 minutes

Whisk in tomato paste and remaining ½ tsp. salt.  Add tomatoes, then arrange chicken in pot, skin side up, pouring over any accumulated juices from plate.  Tuck garlic, thyme, and bay leaves in liquid. Cover pot snugly with foil, then lid, and transfer to oven.  Cook 1 hour and 15 minutes, until chicken is very tender.

Let rest 30 minutes; discard thyme and bay leaves.  Scatter parsley and serve.

*I always keep a vacumized bottle of wine aside for cooking purposes. Usually it’s one I’m not so crazy about drinking so it comes in handy for recipes such as this one or in a hearty Bolognese sauce or Beef Bourgignon.  More recipes with wine to follow.  Of course I always drink a glass while cooking.