I totally love them, but sometimes I get in this rut where I feel like the only way I eat chicken is in a stir fry. It’s no problem on weekends (my tagine is my weekend BFF with poultry… And let’s be honest, all other meats) but a lot of week nights I rush from work to workout training to home, at 8:15pm or so, ready to eat off my arm. And at that point the only plausible poultry in my brain is stir fried.
Silly Mila. You have a cast iron skillet. Or, as you call it, Magic Round Heavy Thing.
This is hands down the best non-stir-fried chicken I’ve had in awhile. Bonus for you folks doing a Whole30: it’s W30-friendly too
Paleo Paprika Lime Chicken
1 lb chicken breasts, skin on (I used boneless but whatever you prefer)
1 lime, sliced
1 onion, cut into large wedges
1 tbsp smoked paprika
1/2 tsp cayenne pepper
4 garlic cloves, peeled
1 tsp dried rosemary
Sea salt & pepper
Heat about 2 tbsp of oil over medium-high heat in a cast iron skillet. Season the chicken with sea salt, pepper and paprika (I used super smokey flavoured paprika for this part and added some more moderate to the dish later… man nothing beats paprika!). Set aside.
Add the onions, garlic, and lime slices to the pan and cook until browned on each side – about 6 minutes. I put about half the cayenne pepper on them while they sizzle.
Remove the fruit and veggies from the pan and set aside. Add your chicken and cook about 8 minutes per side, until it’s nicely brown and crispy-looking.
Add the onions, garlic, and lime back into the pan, sprinkle on the rosemary, remaining cayenne pepper and some extra paprika if you’re me, then transfer to your oven and cook for 30 minutes at 450 degrees F.
Enjoy the crispy, moist, citrusy delight… I hope you enjoy! If you did some sort of deliciously awesome modification let me know, I love to hear about them!