Jalapeño Lime Chicken with Roasted Potatoes

Ingredients

• 2 lb Chicken thighs
• Salt (To taste; for the chicken)
• 1 tsp Whole black pepper (Roughly ground; for the chicken)
• 0.5 cup Unsweetened heavy whipping cream (For the chicken)
• 1 cup Yogurt (For the chicken)
• 1 tbsp White vinegar (For the chicken)
• 1 Jalapeños (Use 1–2 jalapeños, sliced)
• 1 Fresh limes (Use 1–2 limes, cut into small pieces)
• Parsley (For garnish)
• 3 tbsp Oil (For cooking the chicken)
• Garlic powder (Added with the chicken; quantity not specified in the source)
• Onion powder (Added with the chicken; quantity not specified in the source)
• 3 Large potatoes (Peeled, washed, and diced into cubes)
• Salt (To taste; for the potatoes)
• 1 tsp Black pepper (For the potatoes)
• 1 tbsp Garlic powder (For the potatoes)
• 1 tbsp Onion powder (For the potatoes)
• 0.5 cup Yogurt (For the green yogurt sauce)
• 1 Green chilies (Use 1–2 chilies)
• 1 Fresh garlic clove (For the green yogurt sauce)
• Salt (To taste; for the green yogurt sauce)
• 0.5 tsp Black pepper (For the green yogurt sauce)
• 1 bunch Coriander (For the green yogurt sauce)
• Naan (For serving; quantity not specified)

Steps

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Peel, wash, and dice the potatoes into cubes.

3. 3

   Pat the potatoes dry, then season them with salt, black pepper, garlic powder, and onion powder.

4. 4

   Spread the seasoned potatoes in a single layer on a baking sheet.

5. 5

   Bake the potatoes for 45–50 minutes, or until golden brown and crispy.

6. 6

   Heat the oil in a large skillet over medium heat.

7. 7

   When the oil is hot, add the chicken thighs and cook for 3–4 minutes, or until the chicken changes color.

8. 8

   Season the chicken with salt, garlic powder, and onion powder.

9. 9

   Add the yogurt to the skillet and mix well. Cook for an additional 2–3 minutes.

10. 10

    Stir in the white vinegar.

11. 11

    Cover the skillet and cook over medium heat for about 12–15 minutes, until the chicken is cooked through.

12. 12

    Add the heavy cream, roughly ground black pepper, sliced jalapeños, and lime pieces.

13. 13

    Cook for an additional 1–2 minutes, until the ingredients are well incorporated.

14. 14

    Garnish the chicken with parsley.

15. 15

    For the green yogurt sauce, combine the yogurt, green chilies, garlic, salt, black pepper, and coriander in a blender.

16. 16

    Blend the sauce until smooth.

17. 17

    Serve the jalapeño lime chicken with naan, the green yogurt chutney, and roasted potatoes on the side.

Notes

The source lists garlic powder and onion powder in the chicken method but does not specify their quantities. It also mentions naan for serving without specifying a quantity. The source does not state a chicken internal temperature; cook until the chicken is cooked through as directed.

Nutrition per serving

• main
• chicken
• South Asian-inspired
• roasted
• skillet
• spicy
• gluten-free without naan