Servings
4
Prep time
Cook time
Recipe
Dairy Free, Gluten Free
Ingredients
- 3 tbsp extra-virgin olive oil, plus extra for baking
- 1 tsp lime zest
- Juice 2 limes
- 2 tbsp tamari or soy sauce
- 3 tbsp chopped coriander
- 2 cloves garlic, minced
- ½ tsp cumin
- Pinch chilli flakes
- 2 tbsp maple syrup (optional)
- 4 chicken thighs
- Sea salt & freshly ground black pepper
- Green salad leaves, to serve
Method
- Mix the oil, lime zest and juice, tamari, coriander, garlic, cumin and chilli flakes in a medium bowl. Stir in the maple syrup (if using).
- Place the chicken thighs in the bowl and stir to coat, then season with salt and pepper. Place in fridge for 20 mins to marinate.
- Meanwhile, preheat oven to 220°C.
- In an ovenproof dish, place 1 tbsp olive oil and cook chicken on the stovetop over medium heat, skin side down for 5 mins, then flip and cook for a further 3 mins.
- Carefully remove the pan and place in the waiting oven for 10 mins until cooked through.
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