Poulet au Combava

Garlic and Lime Chicken

Ingredients:

1 large roasting chicken cut up into parts

2 tablespoons minced garlic

1 teaspoon of lime zest

1 sprig of fresh thyme

Salt and pepper, to taste

Oil

For the sauce:

1 onion medium, finely chopped

1 cup whole milk

Juice of one small lime

1 teaspoon of lime zest

Salt and freshly-ground black pepper

Oil for frying

Directions:

In a mortar, pound together the garlic, lime zest and thyme leaves until you have a paste. Season with salt and black pepper. Use a sharp knife to pierce small slits in the flesh of your chicken. Rub the garlic mixture all over the outside then place any remainder in the body cavity. Sit the chicken on a rack in a roasting tin, transfer to an oven pre-heated to 200°C and roast for about 60 minutes, or until the bird is done through.

Just before the chicken is ready, heat a little oil in a pan. Add the chopped onion and fry for about 6 minutes, or until golden brown. Add the lime zest and fry for 1 minute. Now stir in the cream and cook for 1 minute before stirring in the lime juice. Take off the heat and serve to accompany the chicken.