1Season the chicken thighs with salt, oregano, garlic powder, smoked paprika, cumin, chipotle paste, honey and lime juice. Mix until the color changes.
2In a pan on medium heat, add butter and chopped onions. Cook for 5-6 minutes until soft.
3Add extra seasoning (salt, turmeric, cumin, garlic, smoked paprika) to the onions and mix for 1-2 minutes to toast.
4Add cooked basmati rice and mix until golden yellow.
5Add chopped coriander and lime juice. Mix.
6Lay down chicken thighs on a sheet pan and oven bake or air fry for 20-23 minutes until golden and juicy.
7Make the chipotle sauce by blending yogurt, light mayo, chipotle paste, pineapple, salt, garlic, onion powder and lime juice until smooth.
8Serve and enjoy!
Ingredients
1000 g Raw boneless skinless chicken thighs
1.5 tsp Salt
1.5 tsp Oregano
1.5 tsp Garlic powder
1.5 tsp Smoked paprika
1.5 tsp Cumin
70 g Chipotle paste or Chipotle peppers in adobo
50 g Honey
0.75 whole Lime
20 g Light butter
100 g White onion
1 tsp Salt
1 tsp Turmeric
0.75 tsp Garlic powder
0.75 tsp Smoked paprika
0.5 tsp Cumin
280 g Raw Basmati Rice
1 handful Chopped Cilantro/Coriander
1 whole Lime
100 g Low Fat Yogurt
50 g Light Mayo
20 g Chipotle paste
50 g Pineapple chunks
0.5 tsp Salt
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
1 squeeze Lime
Equipment
ovensheet panfrying panblender
Tips
Broil at the end for 2-3 mins to get the top nicely crispy and charred