Chicken with Lime

by Kathy and Bruce Jacobs

Full flavored chicken dish with many spices. Great for impressing other campers.


  • 2 broiler-fryer chicken, cut in parts
    * If using boneless, skinless chicken breasts instead of chicken pieces, use at least 16 half breast pieces
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground coriander seed
  • œ Teaspoon crushed red pepper
  • œ Teaspoon turmeric
  • 4 tablespoons soy sauce
  • 4 limes, quartered
  • 2 Teaspoon salt
  • œ Teaspoon black pepper
  • œ Cup oil (corn oil works best)
  • 2 Tablespoons minced onion
  • 2 cloves garlic, minced


  1. Sprinkle chicken with salt and black pepper.
  2. Heat oil in large fry pan over medium heat.
  3. Add chicken and brown on all sides.
  4. Move chicken to clean bowl.
  5. Add onion and garlic to pan; sauté until golden.
  6. Add cumin, coriander, red pepper and turmeric to the pan and stir around to distribute spices in onion and garlic.
  7. Add soy sauce.
  8. Add chicken back to skillet and stir to distribute sauce on chicken pieces.
  9. Reduce heat and cook slowly, covered, stirring frequently for about 20 minutes or until fork can be inserted in chicken with ease.
  10. Squeeze 1 lime on chicken before serving, section remaining lime to squeeze on chicken while eating.


If desired, this dish can be made in a Dutch Oven instead of the skillet. Use your liner pan to brown the chicken and the onions and garlic. Stir only twice. Check for doneness after 20 minutes.