S.P.Q.R's Thyme and Lime Chicken Breast
Photography by Tamara West .
An Auckland institution, S.P.Q.R has been serving Ponsonby diners for over 20 years, afforded with the perfect location for people watching. Here's a classic recipe from their first cookbook which is available now.
Lime and thyme blend perfectly in this recipe to create a succulent dish. Great served with a side of blanched asparagus.
Serves 4
1 tablespoon olive oil
4 × free-range chicken breasts, bone in
2 large limes, skin on, sliced in rings
2 tablespoons fresh thyme sprigs
1 tablespoon crushed garlic
lime slices, thyme sprigs and extra virgin olive oil, to garnish
Preheat oven to 200°C.
Heat a large frying pan with olive oil until hot. Add chicken skin-side down and sear for 2–3 minutes on each side until golden and caramelised. Place chicken in a large baking dish, add lime, thyme and garlic and cook in oven for 18–23 minutes until juices run clear.
Arrange chicken on plates. Garnish with fresh lime slices and thyme sprigs, and drizzle with olive oil.
Reproduced with permission from S.P.Q.R. Published by Penguin Group NZ. RRP $60.00. Copyright © text S.P.Q.R, 2014. Copyright photography © Tamara West, 2014.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!