Some of you may have seen the fuss in the media this week about Gwyneth Paltrow’s attempt to live off US$29 for a week as part of a fundraising challenge. Apart from not buying enough to sustain ‘a hummingbird’, her choices hardly seemed viable for anyone living on food stamps. The thing that seemed to upset most people was her decision to buy 7 limes, which seemed like such a bizarre budget choice. There have been lots of comment and response to her choices, such as here and here.
So it was with some trepidation that I decided to post what I cooked for dinner on Saturday, the Grilled Chicken with Lime and Herbs from “What Katie Ate at the Weekend” by Katie Quinn Davies that I mentioned here before. The recipe calls for 6 limes. And what is more, I bought them in Moore Wilson, which any Wellingtonians reading this will know is not the cheapest store in town, but at least they usually have limes, and these were New Zealand ones too. Actually, I was only cooking for 3 and not 6 as in the recipe, so only in fact used 3.5 limes (there was a half one in the fridge) but here’s the recipe for 6 people using 6 limes.
Finely grate the zest of two limes into a large bowl (glass or ceramic advises the author). Add the juice of six limes (This is a dish for when limes are plentiful or you have lots of money when not. Or you have a lime tree. Or use bottled lime juice, about 160ml). Reserve the lime halves. Stir in 2 tablespoons of olive oil, 1 green chilli, seeded and finely chopped, a handful of chopped mint and a handful of chopped coriander, salt and pepper. Add chicken – the recipes says 12 chicken thighs, but I used chicken breast cut into strips. Scatter the squeeze lime halves on top, then cover and marinate in the fridge for 3-4 hours.
All those limes!
Whilst that is going on, read, blog, make chutney, iron or whatever you feel like. To cook, you can use a chargrill pan over a good, high heat. Work in batches if necessary, and drain off any excess marinade. Cook for 10 minutes or so or until properly cooked all through. Serve with some additional mint and coriander, and if you happen to have some left, lime wedges.
Verdict? Tasty, zesty and full of flavour and the house smelled of limes. I think it would be a great dish to take to a barbeque, even if it does mean using a whole week’s supply of limes at once 🙂