One Pan Cajun Lime Chicken

1. Season the chicken thighs all over in half the olive oil, cajun seasoning, smoked paprika, onion granules, garlic granules and oregano.
2. 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.
3. 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.
4. 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.
5. Heat the rice when ready to serve.
6. Serve the chicken thighs over the basmati rice, spoon over the sauce.

Remarks

Thicken the sauce with corn starch if necessary

Nutrition

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