Chicken sautéed with key limes

I have a bunch of chicken in the fridge, which was on sale Sunday. The other night I decided to do something with two chicken thighs. I remembered I had a bunch of key limes, I figured I’d go that route.

The key to cooking this is to have an oven proof skillet, no bigger than what will just fit the chicken, and then have a lid to go over it. That will allow the chicken to steam as well as sauté, which will cook it faster. You could skip the oven and just do this on the stove, but I used the oven time to fix my dogs' dinners. I also used the oven to reheat some homemade bread. Here’s how I prepared the chicken.

2 bone in chicken thighs

Olive oil

Cajun seasoning

8 key limes

Soy sauce

Preparation

This one’s pretty easy. Season the chicken on both sides with a generous amount of cajun seasoning. Heat a small oven proof skillet and then add a generous coating of olive oil. Add the chicken thighs, skin side up, and cover the skillet. Let that sauté over medium heat for about five minutes. Preheat the oven to 360º.

Turn the chicken over, and squeeze the juice of four key limes over the chicken. Cover and let that side cook for about five minutes. Turn the chicken over again. Squeeze on the juice of two more key limes, and drizzle soy sauce over the chicken. Cover and place the skillet in the oven for about ten minutes.

By now, the chicken should be cooked through. If you aren’t sure, turn it over, drizzle a little more soy sauce over it, cover it, and finish it for five minutes on the stove. You want the chicken cooked through, but still very moist inside.

Serving

Place the remaining two key limes, quartered, on the dinner table. I served my chicken next to a big pile of green peas, steamed and then bathed in extra good olive oil. I also served a big bowl of minestrone soup, a big crisp salad, warm homemade bread and olive oil for dipping. I opened a light bodied Spanish Crianza wine to go with dinner.