Sirocco: Limbu Chicken with Amchur Cream

Prep15 minsCook30 minsServes4
Spice: Sirocco Spice Blend
Pour: 2023 Blanc De Franc
Pour: 2024 The Jewel

Ingredients

  • 2 lbs boneless chicken thighs, in large pieces
  • 1 1/2 tbsp LXV Sirocco Spice Blend, divided
  • 1 tsp fine sea salt, plus more to taste
  • 3 tbsp ghee or butter
  • 1 yellow onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, slit
  • 1/2 tsp ground turmeric
  • 3/4 cup chicken stock
  • 1/3 cup heavy cream
  • Zest and juice of 2 limes, kept separate
  • 1/2 tsp amchur (dry mango powder), if you want it sharper still
  • 1/4 cup cilantro, plus mint leaves to finish
  • Cracked black pepper

Method

  1. Toss the chicken with 1 tbsp of the LXV Sirocco Spice Blend and the salt. Rest 15 minutes at room temperature.
  2. Heat the ghee in a wide skillet over medium-high. Sear the chicken in a single layer, 3 minutes per side, until golden but not cooked through. Move to a plate.
  3. Lower the heat to medium. Cook the onion in the remaining fat 6 minutes until soft, scraping up the browned bits.
  4. Add the ginger-garlic paste, green chilies, turmeric and the remaining 1/2 tbsp Sirocco blend. Toast 45 seconds — the sumac will smell almost like citrus peel.
  5. Pour in the stock and simmer 3 minutes, then return the chicken and its juices. Cover and cook 10-12 minutes until the chicken is done and the sauce has reduced by a third.
  6. Stir in the cream and the lime zest and simmer 3 minutes uncovered.
  7. Take the pan off the heat before adding the lime juice — added over heat it turns bitter. Taste, then add the amchur if you want more edge.
  8. Finish with cilantro, torn mint and plenty of cracked pepper. Serve with rice or flatbread.
https://www.lxvwine.com/recipes/sirocco-limbu-chicken-with-amchur-cream/ LXV Wine · Paso Robles