I first seen finger limes in my Food Network magazine. After reading about them I decided to order some. They are pricey so it will be a one time deal, at least for me. I did share some with a friend too, as there are about 25 finger limes in a package. I ordered mine here if you are interested or just want to learn about them.
When I tasted the finger lime, it wasn’t to much different than a regular lime in my opinion, maybe a bit more tart. The pulp does come out though looking like cavier. The colors range from pale greens to pale pinks. The finger limes I had were all green a.k.a.”lime cavier”. I made a few recipes with the limes but, this one was my favorite. Most of us will not have access to finger limes (or want to pay the high price), so I would just use regular limes with some of the pulp in place of the finger limes.
Finger Lime Chicken with Garlic
6 australian native finger limes
1/4 c. honey
3 small garlic cloves, crushed with a garlic press
1 t. ground coriander
1 t. salt
1/2 t. coarsely ground black pepper
24 medium chicken drumsticks (about 6 lbs.), skin removed (I used chicken tenderloins)
australian native finger limes for garnish (I skipped this step)
1/2 c. loosely packed fresh parsley or cilantro leaves, chopped
Preheat oven to 450 degrees.
From the finger limes, grate 2 teaspoons zest and squeeze 1/4 cup juice and pulp (simply cut the finger lime in half and squeeze the caviar like capsules out the cut end). If using regular limes just convert this to lime juice, pulp and zest.
In a small bowl, using a fork, mix honey, garlic, coriander, salt, pepper, finger lime juice and pulp, and 1 teaspoon finger lime zest.
Arrange chicken on two medium baking trays. Drizzle finger lime mixture over chicken; toss to coat evenly. Place pans on 2 oven racks. Bake drumsticks 30-35 minutes, rotating pans between the upper and lower racks halfway through baking and occasionally brushing the chicken with the glaze in the pan, until chicken is cooked through. (If you choose tenderloins like I did, your cooking time is a bit less).
Transfer chicken to a serving dish. Drizzle with pan juices. Garnish with finger lime wedges. Sprinkle with parsley or cilantro and remaining teaspoon of finger lime zest.
So what “odd” ingredients have you cooked with?