For 2 people
2 chicken thighs
1 chicken breast
6 springs of fresh thyme
1 green chili
5 cloves of garlic
4 small red onions
200ml chicken broth
Salt and ground black pepper to taste
1. Rub the chicken thighs with 1 teaspoon salt and ground black pepper and put them aside. Slice the lemons and chili, cut the garlic cloves in half and the onions in quarters. Peel the onions before, but leave the skin on the garlic; if it is roasted you can remove it easy and it gives more taste. Crush the thyme a little bit in a mortar (or use a pan and a cutting board) for getting more taste out of it.
2. Heat up a pan or wok (heat proof; you have to put it in the oven) with olive oil; add the thighs with the skin side down and roast until golden brown, turn them around and add the breast, garlic and onions. Roast for about 3 minutes (turn the breast after 1-2 minutes); Deglaze with milk and chicken broth, then cover everything with lime slices and thyme and put it in the oven (180°) for 30 minutes with the lid on. If you don’t have a fire proof pan, fill it in ovenware or an oven bag.
3. For a crispy skin of the chicken tights remove the breast and slice it for the plates. Meanwhile bake the tights again under high top heat or grill function for 3-4 minutes. Enjoy!
In my opinion the milk in combination with the limes makes the chicken extra tender. I served this dish together with lentil salad, but it also fits well with mashed potatoes, roasted potatoes or rice. You can also prepare the meat on a barbecue grill wrapped in aluminum.