One Pan Cajun Lime Chicken

Ingredients

• 1600 g chicken thighs(600g)
• 21 tablespoon cajun seasoning(7g)
• 31 teaspoon smoked paprika(2.5g)
• 41 teaspoon onion granules(2.5g)
• 51 teaspoon garlic granules(2.5g)
• 61 teaspoon oregano(1g)
• 71 tablespoon extra virgin olive oil(13.5g)
• 81 shallot(30g)
• 91 sweet red pepper(120g)
• 103 garlic cloves(9g)
• 111 teaspoon smoked paprika (for sauce)(2.5g)
• 121 teaspoon cajun seasoning (for sauce)(2.5g)
• 13200 ml chicken stock(200g)
• 14150 ml single cream(150g)
• 15100 g cherry tomatoes(100g)
• 161 lime(70g)
• 17125 g basmati rice(125g)
• 181 tablespoon soured cream(15g)
• 1950 g tender stem broccoli(50g)

Instructions

1. 1Season the chicken thighs with 1 tablespoon cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon onion granules, 1 teaspoon garlic granules, 1 teaspoon oregano, salt, and pepper.
2. 2Heat 1 tablespoon extra virgin olive oil in a large pan over medium-high heat.
3. 3Sear the chicken thighs on both sides until golden brown, then remove from the pan and set aside.
4. 4In the same pan, add the finely chopped shallot and sweet red pepper. Sauté for 2-3 minutes until softened.
5. 5Add the crushed garlic cloves, 1 teaspoon smoked paprika, and 1 teaspoon cajun seasoning. Cook for 1 minute until fragrant.
6. 6Pour in the chicken stock and single cream, stirring to combine.
7. 7Add the cherry tomatoes and squeeze in the juice from half the lime. Slice the remaining lime half and add to the pan.
8. 8Return the chicken thighs to the pan, cover, and simmer for 15-20 minutes until the chicken is cooked through and the sauce is creamy.
9. 9Meanwhile, cook the basmati rice according to package instructions.
10. 10Steam or boil the tender stem broccoli until just tender.
11. 11Serve the chicken and sauce over the rice, with tender stem broccoli on the side. Top with a tablespoon of soured cream and extra lime wedges if desired.