1 medium chicken (about 3 lb.), preferably organic, cut into 8 pieces
5 tablespoons blanco tequila
Zest and juice of 2 limes, preferably unwaxed
1/2 teaspoon crushed red pepper flakes, plus more for sprinkling, optional
1-2 teaspoons sea salt flakes or kosher salt
2 tablespoons olive oil
Chopped fresh cilantro
Lime wedges, for serving
Calories per serving 362
Fat per serving 13g
Saturated fat per serving 2g
Cholesterol per serving 142mg
Fiber per serving 1g
Protein per serving 47g
Carbohydrates per serving 1g
Sodium per serving 737mg
Iron per serving 1mg
Calcium per serving 17mg
How to Make It
Put chicken pieces into a resealable bag. In a bowl, mix together tequila, lime zest and juice, red pepper flakes, salt and oil. Tip into bag with chicken. Seal or tie tightly (letting out air first), place in a dish and refrigerate for at least 6 hours or up to overnight. (If you're short on time, let stand for 40 minutes in a cool place.)
Preheat oven to 425°F. Remove chicken pieces from bag, reserving marinade. Set pieces on a small, shallow roasting pan and let stand until they reach room temperature, about 30 minutes. (It's important that they sit on pan without a lot of room to spare, or else marinade will immediately evaporate in the hot oven.) Pour half of marinade over chicken pieces and roast for 25 minutes.
Remove chicken from oven, pour remaining marinade over pieces, then roast until cooked through, 25 to 30 minutes.
Put chicken pieces on a serving plate. Add a little boiling water to pan to help get every last bit of flavor-sticky juice out, then pour it over chicken. Sprinkle with chopped cilantro and some more red pepper flakes, if desired. Serve with lime wedges.
From "Simply Nigella". Courtesy of Flatiron Books.
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