| Prep: 15 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 240 | 11g | 2g | 8g |
| sugars | fibre | protein | salt |
| 7g | 1g | 29g | 0.5g |
There’s something uniquely satisfying about a dish that brings together an unexpected blend of flavors, and the Grilled Chicken with Korarima and Lime does just that. When I first encountered korarima, also known as Ethiopian cardamom, it was love at first bite. The rich, spicy notes paired with the zest of lime create a flavor profile that’s truly unforgettable.
A Nod to NYC’s Diverse Flavors
My New York upbringing has given me a deep appreciation for culinary fusion. Whether it’s the bold spices of an Indian curry or the zesty tang of a Mexican salsa, the city’s food scene is an endless adventure of tastes and textures. This recipe brings that same spirit of exploration to your home kitchen. Drawing on flavors from Ethiopia, it’s a way to experience a taste of the Horn of Africa without leaving your dining room. Similar to dishes like Jerk Chicken, where the spices are the star, this grilled chicken amazes with its complex flavor palate. And the best part? It’s both simple to make and incredibly healthful.
Health Benefits
Grilled chicken is always a great option for those looking to maintain a healthy diet without compromising on taste. High in protein and low in fat, chicken breasts are a staple in many a health-conscious home. Korarima, with its antioxidant properties, adds an extra layer of wellness benefits to the dish. Antioxidants are essential in combating oxidative stress and inflammation in the body, making this dish not just a delight for the palate but also a boon for your health.
Moreover, the lime and honey in the marinade bring their own nutritional benefits. Limes are high in vitamin C, which is important for immune function, while honey has been known for its antimicrobial properties. Garlic isn’t just there for flavor; it’s also packed with vitamins and has been linked to numerous health benefits, including reduced blood pressure. When you put all these ingredients together, you’re not only eating something delicious; you’re also giving your body a nourishing meal.
Perfect Pairings
This Grilled Chicken with Korarima and Lime pairs wonderfully with a variety of sides. Consider serving it with a refreshing cucumber yogurt salad, much like a tzatziki, to complement the spiciness with a cooling element. It would also be delightful alongside some roasted veggies or a light quinoa salad to keep it health-centric yet hearty. For those who love their grains, a side of basmati rice or even a warm flatbread can help soak up all the delicious juices, making every bite a revelation.
For more information on korarima, you can read about its unique properties [here](https://en.wikipedia.org/wiki/Aframomum_corrorima). To explore the wonders of Ethiopian cuisine further, check out [this link](https://www.foodnetwork.com/how-to/packages/food-network-essentials/ethiopian-spices).
From my New York kitchen to yours, happy cooking!
— Ethan
What You’ll Need
- 6 boneless, skinless chicken breasts
- 2 tablespoons ground korarima (Ethiopian cardamom) seeds
- 2 tablespoons olive oil
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime, thinly sliced, for garnish
- 1/4 cup chopped fresh cilantro, for garnish
Method
Step One
In a medium mixing bowl, combine the ground korarima seeds, olive oil, freshly squeezed lime juice, honey, minced garlic, salt, and black pepper. Whisk the ingredients together until well blended to create the marinade.
Step Two
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, allowing the flavors to meld. For best results, marinate overnight.
Step Three
Preheat your grill to medium-high heat. Remove the chicken breasts from the marinade, allowing any excess to drip off. Discard the leftover marinade.
Step Four
Grill the chicken for 6-7 minutes on each side, or until cooked through and the internal temperature reaches 165°F (75°C). Avoid flipping the chicken multiple times to ensure nice grill marks and even cooking.
Step Five
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. This helps the juices redistribute, ensuring juicy and tender chicken breasts.
Step Six
Garnish the grilled chicken with thinly sliced lime and chopped fresh cilantro before serving. Enjoy your Grilled Chicken with Korarima and Lime with your favorite sides or over a fresh salad.
