Lemon or Lime Chicken
A classic dish, nice with lime for a change. Serve with white rice.  

1 kg cubed chicken breast or 2 kg bone-in chicken
1/2 cup flour
1 teaspoon salt
dash pepper
6 tablespoons oil           
Sauce:             Optional:
3 cups oil              1/2 cup white wine     
1 cup lime or lemon juice            
Dash cayenne pepper             
1/2 teaspoon sal           
1/2 cup white sugar
 1 tablespoon zested lime (finely ground peel)


In a plastic bag add flour/pepper/salt and shake chicken to coat. In a hot fry pan add oil, and garlic; when hot brown chicken on both sides, about 3 minutes each. Remove from pan and drain on paper towel.  In a separate pot or in another bowl combine the other ingredients. Heat at 325, covered, for about 40 minutes. Remove cover and heat on medium for another 5 minutes or until you see the sauce bubbling furiously for at least 1 minute. Remove from heat and let stand for 5 minutes. 

  

Similar to the Hawiian Chicken, when you cook a sauce that has alot of sugar in it at one point it will start to bubble and thicken. This is when you know it is done. Not a bad idea to clean the pan immediately after cooking as dried sugar is a pain to remove from a cold pan.

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Related Pages:
Proper meat selection and prepartation

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BUCK