Indonesian Lime and Wine Chicken Thighs Recipe

Name: Indonesian Lime and Wine Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup white wine, halved (some for the raisins & some for the sauce); 4 tablespoons dark raisins; 6 boneless skinless chicken thighs, cut in half through the center; 1 egg; 3 tablespoons water; 1 cup panko breadcrumbs (Panko are better and what I use) or 1 cup breadcrumbs (Panko are better and what I use); 1 teaspoon chili flakes; 3 tablespoons vegetable oil; ¾ cup onion, chopped; 1 ½ cups fresh tomatoes, chopped; 2 teaspoons lime zest; ¼ teaspoon cinnamon; ¼ teaspoon cardamom; ½ teaspoon coriander; ½ teaspoon chili flakes; 1 garlic clove, finely chopped; 4 tablespoons coconut, shredded, unsweetened; 1 tablespoon brown sugar or 1 tablespoon brown sugar substitute; 2 tablespoons lime juice

Servings: persons

½ cup white wine, halved (some for the raisins & some for the sauce)
4 tablespoons dark raisins
6 boneless skinless chicken thighs, cut in half through the center
1 egg
3 tablespoons water
1 cup panko breadcrumbs (Panko are better and what I use) or 1 cup breadcrumbs (Panko are better and what I use)
1 teaspoon chili flakes
3 tablespoons vegetable oil
¾ cup onion, chopped
1 ½ cups fresh tomatoes, chopped
2 teaspoons lime zest
¼ teaspoon cinnamon
¼ teaspoon cardamom
½ teaspoon coriander
½ teaspoon chili flakes
1 garlic clove, finely chopped
4 tablespoons coconut, shredded, unsweetened
1 tablespoon brown sugar or 1 tablespoon brown sugar substitute
2 tablespoons lime juice

1
Pour 1/4 cup of wine over the raisins to plump them.
2
Whisk the egg and water together.
3
Mix Panko crumbs with 1 tsp chili.
4
Dip the cut thighs first in the egg mixture then the crumbs making sure they are well coated, dip twice if necessary.
5
Heat oil in a large skillet, turn heat to medium and slowly fry the chicken until golden on both side apprx 7 minutes per side - do not burn.
6
Remove from skillet and keep warm.
7
In the same pan saute the onions for 5 minutes, add tomatoes continue cooking for a further 5 minutes.
8
While the onions/tomatoes are cooking mix together: cardamon,lime zest, cinnamon, coriander, finely chopped garlic, 1/2 tsp chili flakes, coconut & brown sugar, mix well.
9
Add spice mixture to the tomato/onion in the pan.
10
Add raisins in the wine and the lime juice.
11
Simmer until the wine has almost evaporated, add remaining 1/4 cup wine, when the sauce is heated you may either return the chicken to the pan and simmer for 5 minutes or place the hot chicken pieces on a platter and surround with the sauce.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: ½ cup white wine, halved (some for the raisins & some for the sauce), 4 tablespoons dark raisins, 6 boneless skinless chicken thighs, cut in half through the center, 1 egg, and more.

Yes, Indonesian Lime and Wine Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indonesian Lime and Wine Chicken Thighs

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