Recipes

Persian Lime Chicken

Serves 4

| Prep Time: 45 mins

| Cook Time: 1 hr

| Total Time: 1 hour 45 min

You may need: Dried Persian Lime

Discover The Recipe

Persian dried lime, also known as limu omani or noomi basra, is a vital spice in Persian and Middle Eastern cuisine, wherein fresh limes are blanched in heavily salted water, shocked in ice, then left to dehydrate in the sun. Originating in Oman, the intensity of dried lime is impossible to replicate with fresh limes or powdered citric acid, as the salted-and-dried preservation process causes the limes to develop a fermented, earthy and slightly smoky note that transcends fresh citrus. This singular, complex flavor profile is abundantly utilized in Middle Eastern dishes, and everything from fish to stews to tagines are enhanced by the sensational citrus qualities of the spice.

To exemplify the idiosyncrasies of dried lime, our chefs created a Persian lime chicken recipe featuring our Persian Dried Lime spice, made with 100% pure dried Persian lime, which we grind to unlock the magic aroma. Chicken thighs are marinated in a dried lime, turmeric and olive oil mixture and rest for at least 30 minutes, before being seared and nestled into an onion, brown sugar and dried apricot (optional) sauce, then baked in the oven until perfectly tender. Sweet and sour with an alluring tang from the dried lime, this Persian chicken is bursting with flavor and excellent over fragrant rice, hearty grains, couscous or a leafy green salad. Try our Persian dried lime in marinades, soups, stews, ceviches, dips or any dish that you want a bolt of citrusy lightning.

Ingredients

Persian Lime Marinade:
4 garlic cloves, diced
1 Tbsp Piquant Post Dried Persian Lime
1 tsp turmeric (optional)
½ tsp kosher salt
2 Tbsp olive oil
Persian Lime chicken:
1.5 lb chicken (thighs or drumsticks)
2 Tbsp olive oil
1 medium yellow onion, chopped
2 cups chicken broth
¼ cup dried apricots, chopped (optional)
½ Tbsp apple cider vinegar
½ Tbsp brown sugar
Lemon wedges, for serving (optional)
Fresh parsley, for garnish (optional)
Rice, for serving (optional)

Notes

If you don’t have an oven safe stove-top pot, simply transfer the mixture after step 3 to an oven-safe pot.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Combine all ingredients of the marinade and mix well. In a large ziploc bag, mix marinade with chicken. Marinate for at least 30 minutes, up to overnight.

Preheat oven to 325 degrees. In a large dutch oven (or oven-safe pot), heat olive oil over Med heat. Add chicken and brown on each side, about 2-3 minutes per side. Remove chicken and set aside.

Add onions to the pot, stir fry for 3-4 minutes. Add chicken broth, apricots, apple cider vinegar, and brown sugar. Bring to a boil, then add the chicken so the chicken is submerged in liquid.

Place in the oven for 45 minutes. Remove and serve hot with fresh lemon, parsley and rice.

Alternatives & Substitutions

We think Persian Dried Lime is the ultimate exotic spice to have on hand. You can use it in any of your favorite stew, soups, or casserole recipes for an exotic twist. Or, throw it in your spice grinder and dust the powder on everything from roasted veggies to fish as a citrus-bomb finishing spice.
Try using our Dried Persian lime in our recipe for Iran’s quintessential dish, Gormeh Sabzi, a lovely Beef and Bean stew.
Our Persian Lime Poached Cod is another warming, cozy and flavorful dish. For vegans/vegetarians, try our Vegan Abgoosht, Chickpea and White Bean Soup, or our Sup e Jow (Cream of Barley Soup).
Searching for more options? Consider using the dried lime to make Chicken Kebabs with Dried Lime and Mint, Aurbergine and Meat b all Stew, or Grilled Shrimp with Lime.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!