Description
Spicy, smoky, and creamy—explore a world of flavours with my Spiced Chicken and Rice, Lime Chimichurri, and Garlic Yoghurt. Ready in just 10 simple steps, this dish will have you going back for more.
Ingredients
Units
- 4–6 bone-in chicken thighs
- 1 tbsp chipotle paste
- 1 cup rice
- 1 1/2 cups hot chicken stock
- 1 white onion
- 3 garlic cloves
- 1 tsp whole cumin
- 1–2 limes (30ml of juice needed)
- Small handful of coriander
- Small handful of parsley
- 1/2 red onion
- 1 tsp red chilli flakes
- A pinch of sugar
- 1 cup yoghurt
- Olive oil, salt and pepper to taste
Equipment:
- A snug metal roasting dish suitably sized for your air fryer* see FAQs above
Instructions
- Start by preparing the chicken. In a bowl, coat the chicken thighs with chipotle paste, a drizzle of olive oil, and salt and pepper to taste. Set them aside to marinate while you prepare the other ingredients.
- Slice the white onion and toss it with whole cumin, a bit of olive oil, the zest of the lime, and one of the garlic cloves (minced). Place the seasoned onions into a dish suitable for your air fryer, mounding them slightly to encourage steaming rather than excessive charring. Air fry for 5 minutes at 190°C (375°F) to soften, or bake in your oven on the convection setting at 190°C for 5 minutes.
- While the onions are cooking, make the garlic yoghurt by combining half of the lime juice (15ml), yoghurt, 1 minced garlic clove, salt, and pepper in a bowl. Mix well and set aside.
- Once the onions are done, remove the dish from the air fryer. Add the rice on top of the onions in an even layer. Sprinkle half of the red chilli flakes over the rice. Pour the hot chicken stock over the rice, ensuring it’s evenly distributed.
- Air fry the rice for 10-12 minutes at 165°C (330°F) to allow the rice to par cook slightly.
Alternatively, place the rice into the oven at 190°C (374°F) for 10-12 minutes. The rice should be starting to soften and absorb the stock but still have quite a bite. All air fryers and ovens vary slightly, so add a little more or less time as needed. - While the rice is cooking, start the lime chimichurri: Finely dice the red onion, grate in the last garlic clove, and toss with the remaining half (15ml) of the lime juice, a pinch of sugar, salt, and pepper. Set this mixture aside to pickle.
- Remove your baking dish, then place the chicken on top of the rice, skin side up.
- Air fry the chicken and rice for 20-30 minutes at 165°C (330°F) or until the chicken skin is crisp, the chicken and rice tender and cooked through. If your chicken thighs were a little bigger than mine, add a few more minutes.
In the oven: Alternatively, place chicken and rice into the oven at 190°C (374°F) for 20-30 minutes. - About 5 minutes before the chicken and rice are done, finish the lime chimichurri by finely chopping the coriander and parsley. Stir this together with the red onion and lime mixture, the remaining chilli flakes, and a splash of oil to loosen the sauce to a pesto consistency. Season to taste with salt and pepper.
- Plate up your chicken and rice with a smear of garlic yoghurt, top with a portion of spiced rice, crispy chicken, and finally your lime chimichurri.
- Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Mains
- Method: Oven Bake