Orange, Cumin and Chili Marinated Chicken Thighs

Charred Corn, Broccoli and Avocado Crema

Chicken Marinade

6 pcs of chicken thighs, skin on.

2 tbsp olive oil

1/2 cup orange juice

1 tsp cumin

2 tsp paprika

1 tsp chili powder

1 tsp oregano

2 tbsp garlic powder

1 tsp tajin

1 tsp dried chipotle pepper

1 tsp chili flake

1 tsp salt and pepper, each

4 tbsp of favourite hot sauce, I used verde jalapeño lime.

Mix together and cover for a minimum of 1 hour, maximum of 4 hours. Set in the fridge.

Using a sizzling hot cast iron, sear and steam your broccoli for 7-10 minutes. Use one head of broccoli, cut into medium sized florets. Add a small can of corn and cook until both vegetables are charred.

In a food processor, combine

2 cups of sour cream or helluva dip

1 avocado

1/4 cup of orange juice

2 tbsp honey

1-2 cloves of garlic

Charred broccoli and corn

Salsa Verde, optional

Salt and Pepper to taste

Blitz together and set in the fridge until ready to use.

Preheat oven to 350°C.

Heat large cast iron or heavy bottom pot to medium- high heat. Add abit of canola oil and sear your chicken. Skin side down first, flip once the skin has browned. Once flipped, add abit of water to the pan and place in your hot oven until internal temperature reaches 165°C. Bone in thighs will take longer.

Approximately, 7-10 minutes in the pan, flip, and in the oven for 25-35 minutes.

Place your crema at the bottom of the plate, add a bed of greens and place your cooked chicken on top.

A beautiful and balanced meal for the summertime. Enjoy.