Chicken With Rosemary And Lime
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Chicken||3 Pound, cut into serving pieces (1 Chicken, 2 1/2 To 3 Pound)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Lime||1 Large, rind grated and juiced|
|Garlic||2 Clove (10 gm), peeled and minced|
|Ground ginger||1⁄4 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄2 Teaspoon|
1. Heat the oil in a heavy 12- or 14-inch skillet over moderately high heat. Add the chicken and cook uncovered, turning the pieces once or twice, until well browned—about 10 minutes.
2. Add the chicken broth, lime rind and juice, garlic, ginger, rosemary, salt, and pepper. Cover, reduce the heat to moderately low, and simmer for 25 minutes. Skim the fat from the pan juices and serve the chicken with the natural gravy. Serve with Garrots Amana Style.