This dish was so tasty my picky 8-year-old actually ate it!
So I got this recipe from my sister, Joey who got it from Cooking Fresh Magazine – Fall 2008. Just a few tweaks made and here you go!
Cilantro-Lime chicken and Zucchini
- 4 bone-in, skin-on, chicken thighs
- 1 large lime
- 2 Tbsp. chopped fresh cilantro
- 1 Tbsp. ground coriander
- 1 tsp. ground cumin
- 2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 3 Tbsp. extra virgin olive oil
- Zucchini-as many as you want
Preheat oven to 375
In a small bowl, combine the coriander and cumin, sea salt, and pepper.
Coat the chicken with the oil and season both sides with the spice mixture.
Pan-fry the chicken on medium-high heat for 5 minutes on each side. Transfer to oven, and bake for 32 minutes. Small thighs may take only 30 minutes.
Remove from the oven when done, and garnish with fresh-squeezed lime juice and chopped cilantro.
*Zucchini makes a great addition to this dish – I cut them in half lengthwise, season with olive oil and pepper, and put in the oven with the chicken when there are 16 minutes left. You will notice mine are a little brown on top…that is because once I removed them from the oven I returned them to the messy pan I had fried the chicken in and gave them a quick sizzle, just a couple of minutes in the hot pan will do! Drizzle the zucchini with the lime juice and cilantro.
*This dish could easily turn Italian by replacing the cilantro with parsley and the lime with lemon, and some of the spices with italian seasonings.
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