Black Lime Chicken Thighs with Creamy Leek Rice and Sautéed Asparagus

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a bowl, combine the chicken thighs with 1 tbsp / 15 ml olive oil, 1 tsp ground black lime, the sweet paprika, ground cumin, red pepper flakes if using, 1/2 tsp salt, 1/4 tsp black pepper, and the lemon zest.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add 1 tbsp / 15 ml olive oil and sear the chicken thighs for 3 to 4 minutes per side until well browned. Transfer to the oven and roast for 10 to 12 minutes at 220 °C / 425 °F, until fully cooked. Remove and let rest for 5 minutes.

4. 4

   While the chicken finishes cooking, set a medium saucepan over medium heat. Add 1 tbsp / 15 ml olive oil and 1 tbsp / 14 g butter. Add the leek and cook for 4 minutes, stirring, until softened. Add half of the minced garlic and cook 30 seconds more.

5. 5

   Add the rice to the saucepan and stir for 1 minute to lightly toast it. Pour in the hot chicken broth, add 1/2 tsp salt, and bring to a boil. Lower the heat, cover, and cook for 15 minutes, or until the rice is tender and the liquid is absorbed.

6. 6

   Turn off the heat under the rice and let it rest, covered, for 5 minutes. Then fold in the Greek yogurt, 1 tbsp / 15 ml lemon juice, 1 tsp ground black lime, and half of the parsley. Mix gently until creamy.

7. 7

   Heat another skillet over medium-high heat with the remaining butter. Add the asparagus, a pinch of salt, and the remaining black pepper. Sauté for 3 minutes. Add the remaining garlic and cook 1 minute more. Add 1 tbsp / 15 ml lemon juice and cook for 30 seconds.

8. 8

   Slice the chicken thighs into thick strips or serve them whole. Spoon the creamy rice onto plates, top with the chicken, and serve with the sautéed asparagus. Finish with the remaining parsley and a light sprinkle of the remaining black lime to taste.