Honey-lime chicken skewers with charred veg rice, buttered corn cobettes & smoky mayo

Oven-baked honey-lime chicken skewers with charred pepper and shallot, served over basmati rice with buttered sweetcorn cobettes and a smoky lime mayo on the side.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C/200°C (fan)/gas 7.

Step 2

Before you start cooking, take your chicken out of the fridge, open the packet and let it air.

Step 3

Add the sweetcorn cobettes to a large piece of tin foil with a small knob of butter and a pinch of salt and pepper. Scrunch the foil around the corn until tightly sealed and add to a baking tray, then put it in the oven for 25-30 min or until the corn is tender — these are your buttered corn cobettes.

Step 4

Soak the skewers in water (this prevents them from burning whilst cooking).

Step 5

Zest 1/2 lime (for 2) [zest 1 lime for 4], then roll the lime(s) on a hard surface (to release more juice) and cut in half.

Step 6

Deseed the green pepper(s) (scrape the seeds and pith out with a teaspoon) and dice.

Step 7

Peel and cut the red onion into wedges.

Step 8

Combine the honey with the juice of 1/2 lime (for 2) [1 lime for 4] in a bowl.

Step 9

Add the lime zest, ground coriander, half the smoked paprika (you'll use the rest later!) and a generous pinch of salt and pepper — this is your zesty marinade.

Step 10

Chop the chicken thighs into small bite-sized pieces.

Step 11

Add the chopped chicken thighs, diced green pepper and red onion wedges to the zesty marinade and give everything a good mix up.

Step 12

Thread the marinated chicken onto the soaked skewers and transfer them to one side of a tin foil-lined baking tray. Add the marinated pepper and shallot wedges to the other side of the baking tray.

Step 13

Put the tray in the oven for 20 min or until the chicken is cooked through (no pink meat!) and the pepper is slightly charred — these are your honey-lime chicken skewers and charred veg.

Step 14

Add the basmati rice and 300ml cold water (for 2) [600ml for 4] to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.

Step 15

Add the mayo to a small bowl with the remaining lime juice and the remaining smoked paprika. Season with a pinch of salt and pepper and give everything a good mix up — this is your smoky mayo.

Step 16

Once the chicken is cooked through, stir the charred veg through the basmati rice and season with a pinch of salt and pepper — this is your charred veg rice.

Step 17

Serve the honey-lime chicken skewers over the charred veg rice with the buttered corn cobettes and smoky mayo to the side.