Lemon and lime roasted chicken pie

Posted by petra08 on April 24, 2015 · 17 Comments 

I love guests and I try to always adapt the food to my guests. This time we had a family and two little girls. I bought two chickens and meant to roast them whole. We walked around town and got back so late I decided to cut up the chicken and roast it with lemons and lime. Chicken is usually a crowd pleaser and I like it with the roasted fruits.

One of my friends offered to help so I asked him to cut each chicken in to 8-9 pieces each. Use only unwaxed limes and lemons for this dish. If you can’t get any rinse the fruits under hot water until the wax is gone.

 

Lemon and lime roasted chicken 

preparation time 20 minutes (if you buy the chicken whole)

cooking time 1 hour

oven 180C or 350F

serves 6-8

Ingredients

• 2 whole chickens
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp salt
• 1 tsp pepper
• 3 tbsp olive oil
• 1 lime
• 1 lemon

Toss the chicken pieces in the oil and add the spices. Cut up the lemon and lime in to chunky wedges. Roast in the oven for one hour. It may seem like a long cooking time but there was a lot of chicken.

 

No chicken dinner is complete without a good gravy and this is so easy. Just give it 20-30 minutes to reduce.

 

Chicken gravy 

preparation time 5 minutes 

cooking time 35 minutes

serves 6-8

Ingredients

• 1 dl or 1/2 cup red wine
• 8 dl or 4 cups of chicken stock
• cooking juices from the roasted chicken
• 4 tbsp corn starch

Place red wine and the chicken stock in a pan and bring to a boil. Boil it down to half. Add the cooking juices, dissolve the corn starch in a little cold water and thicken the gravy, let the corn starch boil out and serve with the chicken.

The citrus fruits are delicious when roasted, a little caramelized and mellow and juicy.

 

There was a very happy and hungry little diner.

 

 

 

I served the chicken with a cheesy mash, the gravy and stir fried cabbage and it was a nice and wholesome meal, enjoyed by all ages.

 

There was some chicken left over. I didn’t want to let anything go to waste so I stripped the chicken from the bone and decided to use the left over mash and gravy for a chicken pie.

 

Lemon and lime chicken pie 

preparation time 10 minutes 

cooking time 40 minutes 

oven 200C or 390F

serves 2

Ingredients

• about 2 dl or 1 cup of boneless chicken meat
• 3 dl or 1 1/2 cup of mash
• 2 -3 dl or 1 – 1/2 cup of left over gravy
• 2 -3 tbsp cooked bulgur wheat
• roasted rind of 1 wedge of lemon
• 1 dl or 1/2 cup of sweetcorn
• 1/2 dl or 1/4 cup of pumpkin seeds
• chopped coriander
• 2 twigs of fresh lemon thyme
• 4 rashes of bacon

Heat the gravy and mix with the chicken, the herbs and the sweetcorn.

 

 

 

Slice the rind of the lemon wedge, one or two depending on how much flavour you want.

 

 

Cut up the bacon and fry it until it is cooked and just starts to crisp up.

 

 

Add the bacon and lemon to the gravy. Place in an oven proof dish or in individual dishes. Place the mash on top and let cook in the oven until the chicken pie is bubbly and the mash has browned on the top.

 

Whilst the chicken pie is cooking toast the pumpkin seeds and scatter them over the pie before serving.

 

 

 

This is a very light chicken pie and the citrus added a nice flavour. This didn’t feel like left overs at all. I will make sure to make extra chicken next time so I can make it again!

 

I am bringing this chicken pie to Fiesta Friday, the most rocking foodie party around! This time the lovely Angie  is co hosted by Effie, Food Daydreaming and Juhls, The not so creative cook. Have a look at their blogs and get inspired! Happy Fiesta Friday!

 

 

 

 

Filed under Chicken, Fruit, Lemon, Lime, Main course, Meat, Potatoes, Recipe, Sweet corn · Tagged with chicken pie