Australian · beginner
Australian Saltbush Braised Halal Chicken Thighs With Finger Lime
Juicy bone-in halal chicken thighs braised with savory saltbush and onion broth, topped with fresh Australian finger lime pearls.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a wide skillet over medium-high heat.
- 02
Add halal chicken thighs skin-side down and sear for 6 minutes until crisp and golden brown, then flip and cook 2 minutes more.
- 03
Transfer chicken to a plate and lower heat to medium; add sliced onion and minced garlic, sautéing for 3 minutes.
- 04
Stir in crumbled saltbush, cracked black pepper, and halal chicken broth, scraping up any browned bits from the skillet.
- 05
Return chicken skin-side up to the skillet, cover with a lid, and simmer on low heat for 18 minutes until fully cooked through.
- 06
Spoon the chicken and broth into serving bowls and spoon fresh finger lime pearls over top right before serving.
A LITTLE KITCHEN KNOW-HOW
Shallow Braising
Searing meat and finishing it covered in a shallow layer of seasoned broth.
Notes from the kitchen
- Finger lime pearls add fresh citrus acidity that balances rich braised chicken broth.
- Do not boil finger lime pearls; add them raw at the very end.
- 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.