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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.