- 1 kg chicken, split in half lengthways, spine removed
- 5 large limes, juice and finely grated zest
- 2 small onions, peeled and very finely sliced
- 5 tsp caster sugar
- 2 tbsp honey
- 400 ml strong cold chicken stock
- pinch salt and freshly ground black pepper
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- ½ tsp arrowroot, slaked
- Place the chopped onion, cold chicken stock, sugar into a glass or ceramic bowl, and mix well.
- Then add the squeezed lime juice and season the whole thing well with salt and pepper.
- Remove the backbone from the chicken by cutting down either side with a sharp knife.
- Break open and flatten well, then remove the knuckles.
- Place the chicken into the liquor cover with cling film, pop it into the fridge, and leave overnight. I have left for 2 days before, delicious.
- When you cook them, take them out of the liquor, dry them very well in kitchen paper and season well with a little more salt and pepper.
- Preheat the oven to 200°C gas 6.
- Heat the butter and oil in an ovenproof frying pan and place the chicken skin side down.
- Cook nice and slowly so that they brown nicely and evenly, then turn over and do the same on the other side.
- Then, pop the whole pan into the oven and cook slowly until cooked right through. DO NOT BURN About 10 minutes.
- Pour all the liquor into a saucepan, bring to a boil, and gently simmer to reduce by half; check the seasoning and adjust if needed.
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