30 December 2012,21:29 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Place the lime rind and juice, the tarragon, stock and seasoning in a flameproof casserole.
  • Add the chicken, breast side down, cover and simmer for 1 to 1½ hours, turning the chicken halfway through cooking.
  • To test the chicken is cooked, pierce the leg with a knife; the juices should run clear. Cut the chicken into quarters, remove the skin and discard.
  • Keep the chicken warm. Boil the liquid on top of the cooker until reduced by half.
  • Arrange the avocado and endive on a serving dish and lay the chicken on top.
  • Spoon over some of the sauce and serve the rest separately.
  • Garnish with lime slices.


  • 2 kilograms roasting chicken
  • Finely grated rind and juice of 4 limes 
  • 4 tarragon sprigs or 1 teaspoon dried tarragon
  • 750 ml hot chicken stock
  • Salt
  • Freshly ground black pepper 


  • 2 ripe avocados peeled and sliced
  • 1 head of curly endive
  • Lime slices

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