In Chef Glo Gabriel’s regular cooking stream on Kumu’s Spotlight Channel, she quickly whipped up dinner for her family with an easy recipe of Honey Garlic Lime Chicken as the main dish. Follow the step-by-step procedure below together with the perfect dish companions and a dessert.
Chicken, honey, garlic, lime, and a few other herbs are all you need to make this lip-smacking, easy-to-make braised chicken dish. For this recipe, I used bone-in chicken drumsticks but feel free to use boneless thigh or breast, whole or sliced, or any chicken parts that you have. This dish pairs well with roasted potatoes and asparagus or rice pilaf. What is rice pilaf? In its simplest form, it is rice sautéed with onions and olive oil then simmered in broth. It’s an upgrade from your average day-to-day rice cooked in water. While waiting for the dishes to finish cooking, I was able to make bananas foster to serve over vanilla ice cream for dessert.
Honey Garlic Lime Chicken (Serves 5-6)
- 12 single pieces of chicken
- 3 tbsp olive oil
- ¼ cup minced garlic
- 2 tbsp diced onion
- 4 tbsp honey
- ½ tsp dried chili flakes
- 1 tsp dried thyme
- 1 cup chicken broth
- Salt and Pepper
- 2 tbsp of lime juice
- ¼ cup chopped flat parsley or dill
In a heavy bottom skillet, sear the chicken pieces in hot olive oil. Add and sauté garlic and onion. Add thyme, chili flakes, honey, broth and bring to a rolling boil. Cover and simmer until sauce thickens and chicken is thoroughly cooked (approximately 20 minutes.) Alternatively, you can braise this dish by putting it in the oven after the mixture gets to a boil. Adjust seasoning by adding salt and pepper. Finish with lime juice and chopped parsley, dill, or cilantro.
Just a reminder: Never rinse or wash raw chicken. Washing raw chicken can increase your risk of food poisoning from bacterias that are on the surface of the chicken. Make sure that you fully thaw and store chicken on the most bottom shelf of your fridge and never outside on a counter or in water. Always wash your hands, used utensils, and board after handling. To test for doneness, chicken is thoroughly cooked when its juices run clear when poked and the meat is no longer pink or it has reached an internal temperature of 165F or 74C at its meatiest and next to bone area.
- 2 tbsp olive oil
- ½ cup diced onion
- 2 cups white rice
- 3 cups chicken broth
Sauté onion and rice until fragrant but be careful not to burn the mixture. Add broth and bring to a full boil. Cover and simmer on the stovetop or inside the oven. Cook for 20 minutes or when all the liquid has been absorbed and rice is fully cooked.
Roasted Marbled Red (Dutch) Potatoes & Asparagus Spears
Toss marble potatoes and asparagus in olive oil, salt, pepper, and bake at 375F for 15-20 minutes. If you don’t have access to fingerling or marble potatoes, you may use diced regular potatoes. Finish up the asparagus with a spritz of lemon or lime and some grated parmesan cheese.
Bananas Foster is a dessert made with warm toffee sauce, bananas and served over ice cream.
- 4 tbsp butter
- ½ cup brown sugar
- ¼ cup heavy cream
- 4 ripe bananas
- ¼ cup dark rum or whiskey
- Dash of cinnamon
- 1 tsp vanilla extract
- Vanilla ice cream for serving
Melt butter and brown sugar in a heavy bottom pan and cook until the sugar is melted and bubbly. Mix in heavy cream and bring to a boil. Add thinly sliced bananas, cinnamon, and whiskey and boil until the alcohol is cooked off. Finish off with vanilla extract. Serve over ice cream.
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