Cajun Lime Chicken

Ingredients

So easy, super creamy, with the perfect balance of Cajun & lime 😍😍

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600g chicken thighs.

Tbsp of cajun seasoning.

Tsp of smoked paprika.

Tsp of onion granules.

Tsp of garlic granules.

Tsp of oregano.

Tbsp of extra virgin olive oil.

Cajun Lime Sauce:

1 shallot - finely chopped.

1 sweet red pepper - finely chopped.

3 cloves of garlic - crushed.

Tsp of smoked paprika.

Tsp of cajun seasoning

200ml of chicken stock.

150ml of single cream.

100g of cherry tomatoes.

1 lime - cut in half.

To serve:

125g of basmati rice, per serving.

Tbsp of soured cream, per serving.

50g of tender stem, per serving.

Directions

Step 1 Season the chicken thighs all over in half the olive oil, cajun seasoning, smoked paprika, onion granules, garlic granules and oregano.

Heat the remaining olive oil in a large, deep pan, sear the chicken thighs, over a high heat, for 3-4 minutes each side, then remove and set aside.

In the same pan, sauté the shallot, garlic, sweet red pepper over a low-medium heat for 5 minutes, stirring regularly, until soft, sprinkle in the smoked paprika, cajun seasoning, add the chicken stock, single cream, stir to combine and bring the pan to a simmer.

Add the chicken thighs back to the pan, along with the cherry tomatoes and lime if using ** cover the pan and leave to cook over a medium heat for 15-20 minutes, stir occasionally and check the sauce and chicken isn’t catching. Make sure the chicken thighs are cooked through then you’re ready to serve! ** this was in the original recipe but listening to your feedback, you said the whole lime is too bitter, so the lime is optional, although I'd recommend adding at least a squeeze of lime.)

Meanwhile, steam the tender stem for 3-4 minutes. Heat the rice when ready to serve.

Serve the chicken thighs over the basmati rice, spoon over the sauce and soured cream.