Lime pickle chicken with toasted cumin rice
Prep time: 10 minsTotal time: 
Lime pickle chicken with toasted cumin rice
Lime pickle lends its spicy, tangy flavour to the marinade of these juicy chicken thighs. Add a dollop more at the end if you want extra heat
Prep time: 10 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 50g lime pickle
- 150g Greek yogurt
- 4 chicken thigh fillets
- 15g unsalted butter
- 1 tsp cumin seeds, roughly ground
- 1 bay leaf
- 1 x 250g pack microwave wholegrain basmati rice
- 2 tbsp pink pickled onions
- small handful fresh coriander, roughly chopped
To serve
- 1 lime, cut into wedges
Step by step
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Finely chop the lime pickle and combine in a large bowl with 100g of the yogurt. Add the chicken thighs with seasoning and stir to coat. Leave to marinate for up to 30 minutes.
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Melt the butter in a large frying pan over a medium heat. Add the cumin seeds and bay leaf and sizzle for 30 seconds. Add the rice with a splash of water and stir-fry for 3 minutes. Turn off the heat, cover the pan and set aside.
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Heat a separate frying pan or griddle pan over a medium-high heat. Add the chicken thighs and sear on one side for 6 minutes or until deeply golden and charred. Flip them over, add a splash of water, cover and continue to cook for 5 minutes. Turn off the heat and leave, still covered, for a further 3 minutes or until cooked through.
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Slice the chicken. Season the rice, removing the bay leaf, and serve with the chicken, remaining yogurt, pickled onions, coriander and some lime wedges.
