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
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
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.
