Chicken with Black Limes

This is one of my most delectable chicken casseroles, with the special ingredient being black limes, a dried form of Tahitian or Persian limes which infuse dishes with their smoky, citrusy fragrance.  There is a farm in the Wheatbelt region of Western Australia that grows and sells black limes online, but you can also make your own.  This recipe requires three black limes - one crushed and ground into a paste with aromatics to marinate the chicken and the other two used whole in the sauce. You will love the rich taste and deep tanginess of the stew that cannot be replicated with an ordinary squirt of lime juice or a sprinkling of zest over the top.  Cook the chicken first in a large enamelled cast-iron casserole pan on the stovetop, then let it braise in the oven.  Serve with steamed rice.

Serves 4

INGREDIENTS

• 3 black limes
• 1 thumb-size piece of ginger, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 tablespoon fennel seeds
• 4 black cardamom pods, crushed to release the seeds, shells discarded
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• a good pinch of saffron
• 4 tablespoons olive oil
• 1.5kg / 3lb 8oz bone-in, skin-on chicken thighs or drumsticks
• 2 medium-size onions, finely chopped
• 2 cups chicken stock
• ½ cup dried apricots, chopped
• 1 tablespoon tamarind paste
• sea salt, to taste
• 1 tablespoon fresh lemon juice
• ¼ cup finely chopped parsley, for garnishing

METHOD

1. Place 1 black lime on a cutting board and crush with a heavy object (like a frying pan).  In the bowl of a food processor, combine pieces of the crushed lime with ginger, garlic, fennel seeds, cardamom seeds, paprika, cayenne pepper, turmeric, saffron and 3 tablespoons olive oil.  Process into a paste.
2. Place chicken in a non-metallic container.  Add the paste, turning the pieces around to coat evenly.  Set aside to marinate, covered, in the fridge for a few hours.
3. Heat 1 tablespoon olive oil in a large enamelled cast-iron casserole pan over medium-high heat until hot.  Add the chicken in batches and brown all over, about 6 minutes.  Transfer to a plate and set aside.
4. In the same pan, reduce heat to medium.  Add the onions and cook, stirring occasionally until softened, about 3 minutes.
5. Pour in the stock, scraping the pan with a spatula to incorporate any brown bits.  
6. Add the apricots, tamarind and the 2 whole black limes.  Bring it to a boil.
7. Transfer the chicken back to the pan.  Cover and cook in a preheated oven at 180°C/350°F for about 50 minutes, until the chicken is tender.
8. Discard the black limes.  Season to taste.  Stir in the lemon juice and garnish with chopped parsley.   

Source (With Adaptations): Andrew Zimmern