One Pan Cajun Lime Chicken

25 mins
Serves 1
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Directions

  1. 1Season the chicken thighs with Cajun seasoning, smoked paprika, onion granules, garlic granules, and oregano.
  2. 2Season the chicken thighs with Cajun seasoning, smoked paprika, onion granules, garlic granules, and oregano.
  3. 3Season the chicken thighs with Cajun seasoning, smoked paprika, onion granules, garlic granules, and oregano.
  4. 4Sear the chicken thighs in a frying pan with extra virgin olive oil until golden brown.
  5. 5Sear the chicken thighs in a frying pan with extra virgin olive oil until golden brown.
  6. 6Sear the chicken thighs in a frying pan with extra virgin olive oil until golden brown.
  7. 7Add finely chopped shallot and sweet red pepper to the pan and saute.
  8. 8Add finely chopped shallot and sweet red pepper to the pan and saute.
  9. 9Add finely chopped shallot and sweet red pepper to the pan and saute.
  10. 10Add crushed garlic, Cajun seasoning, and smoked paprika to the pan.
  11. 11Add crushed garlic, Cajun seasoning, and smoked paprika to the pan.
  12. 12Add crushed garlic, Cajun seasoning, and smoked paprika to the pan.
  13. 13Pour in chicken stock and single cream into the pan.
  14. 14Pour in chicken stock and single cream into the pan.
  15. 15Pour in chicken stock and single cream into the pan.
  16. 16Add cherry tomatoes to the pan.
  17. 17Add cherry tomatoes to the pan.
  18. 18Add cherry tomatoes to the pan.
  19. 19Return the seared chicken thighs to the pan, add lime halves, cover, and simmer for 15-20 minutes.
  20. 20Return the seared chicken thighs to the pan, add lime halves, cover, and simmer for 15-20 minutes.
  21. 21Return the seared chicken thighs to the pan, add lime halves, cover, and simmer for 15-20 minutes.
  22. 22Serve the chicken thighs over basmati rice, topped with soured cream and tender stem.
  23. 23Serve the chicken thighs over basmati rice, topped with soured cream and tender stem.
  24. 24Serve the chicken thighs over basmati rice, topped with soured cream and tender stem.

Ingredients

  • 600 g chicken thighs
  • 600 g chicken thighs
  • 600 g chicken thighs
  • 1 tbsp cajun seasoning
  • 1 tbsp cajun seasoning
  • 1 tbsp cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp onion granules
  • 1 tsp onion granules
  • 1 tsp onion granules
  • 1 tsp garlic granules
  • 1 tsp garlic granules
  • 1 tsp garlic granules
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tbsp extra virgin olive oil
  • 1 tbsp extra virgin olive oil
  • 1 tbsp extra virgin olive oil
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 1 sweet red pepper
  • 1 sweet red pepper
  • 1 sweet red pepper
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp cajun seasoning
  • 1 tsp cajun seasoning
  • 1 tsp cajun seasoning
  • 200 ml chicken stock
  • 200 ml chicken stock
  • 200 ml chicken stock
  • 150 ml single cream
  • 150 ml single cream
  • 150 ml single cream
  • 100 g cherry tomatoes
  • 100 g cherry tomatoes
  • 100 g cherry tomatoes
  • 1 lime
  • 1 lime
  • 1 lime
  • 125 g basmati rice
  • 125 g basmati rice
  • 125 g basmati rice
  • 1 tbsp soured cream
  • 1 tbsp soured cream
  • 1 tbsp soured cream
  • 50 g tender stem
  • 50 g tender stem
  • 50 g tender stem

Equipment

frying pancutting boardknifespoontongs