SERVES: 4
INGREDIENTS
4 tbsp. extra-virgin olive oil
Juice of 2 limes
5 g freshly chopped coriander
2 cloves garlic, crushed
1/2 tsp. cumin
Pinch crushed chilli flakes
4 bone-in, skin-on chicken thighs
salt
Freshly ground black pepper
Cooked white rice, for serving
DIRECTIONS
- Whisk together 2 tablespoons oil, lime juice, coriander, garlic, cumin, and chilli flakes. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours.
- When ready to cook, preheat oven to 220°C (200ºC fan). In a large ovenproof pan over medium-high heat, heat remaining 2 tablespoons oil. Season chicken with salt and pepper, then add to pan skin-side down and pour in remaining marinade. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more.
- Transfer pan to oven and bake until chicken is cooked through, 10 to 12 minutes.
- Serve over rice drizzled with pan drippings.
https://www.delish.com/uk/cooking/recipes/a30243568/cilantro-lime-chicken-recipe/