Australian · beginner
Australian Lemon Myrtle Chicken Skillet With Finger Lime Glaze
Tender chicken thighs pan-seared with aromatic lemon myrtle and finished in a vibrant finger lime honey glaze.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat chicken thighs dry with paper towels and season evenly on all sides with salt and ground lemon myrtle.
- 02
Heat olive oil in a large skillet over medium-high heat until glistening.
- 03
Add chicken thighs to the skillet and sear for 5 to 6 minutes per side until golden brown and cooked through to 165°F (74°C).
- 04
Remove chicken from the skillet and set aside on a plate, then reduce skillet heat to medium and add minced garlic, stirring for 30 seconds.
- 05
Pour in halal chicken stock and honey, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes until reduced slightly.
- 06
Stir in baby spinach until wilted, then gently fold in finger lime pearls and remove from heat.
- 07
Return chicken thighs to the skillet, spooning the glaze and citrus pearls over the top before serving.
A LITTLE KITCHEN KNOW-HOW
Pan-searing and deglazing
Cooking proteins at high heat to form a savory crust, then using liquid to dissolve caramelized pan drippings into a flavorful glaze.
Notes from the kitchen
- Finger lime pearls add fresh citrus bursts, so fold them in right at the end to keep their texture intact.
- Original home-cooking adaptation inspired by Australian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.