Phil Vickery’s Golden Chicken Thighs with Lime and Coriander Recipe

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serves: 4


  • 2tbsp vegetable oil
  • 8 chicken thighs, skinned and boned
  • 2tbsp fresh coriander, roughly chopped
  • 1 large courgette, cut into 16 slices
  • 125ml (4fl oz) chicken stock
  • 1 glass white wine
  • 1 large lime, cut into quarters
  • a dash olive oil or knob of butter
  • steamed mixed long grain and wild rice, to serve
  • you will need
  • four large pieces of aluminium foil


  • Preheat the oven to 180 C, 160 C (fan oven), 350 F, gas 6. Heat the vegetable oil in a large frying pan and fry the chicken for 1 to 2 minutes on each side, or until golden.

  • Place two thighs in the centre of each piece of foil. Season well, then top each with some chopped coriander and four slices of the courgette.

  • Tightly seal one end of the foil parcels and divide the chicken stock and white wine between them. Add a quarter of the lime to each, then close the other end of the parcels, making sure they are sealed very tightly to keep in the juices and steam.

  • Put into a deep roasting tray and pour a little water into the bottom. Bake in the preheated oven for about 35 to 40 minutes. (With this method, you can afford to slightly overcook the chicken without spoiling it.)

  • Fill 4 bowls with rice, top with the contents of the parcels, and serve drizzled with a little more olive oil or dotted with butter.

Click to rate
(20 ratings)
Sending your rating

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