Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons lime juice, divided
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 3 pounds skin-on chicken parts
- 2 tablespoons vegetable oil
- 4 large onions (about 9 to 11 ounces each), cut into narrow wedges
- 2 medium tomatoes, seeded and diced
- 1/2 teaspoon curry powder
- lime and orange wedges, fresh chives (optional)
Directions
Mix 3 tablespoons lime juice, garlic, salt, thyme, pepper flakes and black pepper in dish.
Add chicken and mix well. Heat oil until hot in large skillet.
Place chicken in skillet in single layer and cook over medium heat until browned, about 5 minutes.
Turn chicken over and brown other side, about 5 minutes.
Add onion to pan and cook, stirring often, about 8 minutes or until chicken and onions are cooked through.
Add tomatoes and curry powder to pan.
Cook 2 minutes. Stir in remaining lime juice.
Serve with rice. Garnish with citrus wedges and fresh chives, if desired.