Ingredients
2 tbsp EV olive oil
Juice of 2 limes
¼ cup chopped coriander
2 cloves garlic, minced
½ tsp cumin
Pinch crushed red pepper flakes
4 bone-in, skin-on chicken thighs
SIDS SALT & PEPPER to taste
Cooked white rice, for serving
Directions
Whisk together oil, lime juice, coriander, garlic, cumin and red pepper flakes. Add chicken and toss to coat. Marinate in fridge 30 minutes up to 2 hours.
When ready to cook, preheat oven to 220°C.
In a large ovenproof cold frypan, heat the marinade oil to medium-high. Season chicken with SIDS SALT & PEPPER to taste, then add to pan skin-side down. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more.
Transfer pan to oven and bake until chicken is cooked through, 10-12 minutes.
Serve over rice drizzled with pan drippings.
