This is the kind of midweek meal that feeds more than hunger. It’s one pan, full of noise, smell, and flavour that fills the house. The kind of food you cook when everyone’s tired, but you still want to bring them to the table. Chicken thighs, garlic, lime, butter, and BLAK FIRE all come together into something honest. The sauce builds itself in the pan while you set the table, it’s simple food that reminds you why cooking for whanau matters.

Serves: 4 people

Prep time: 10 minutes

Cook time: 30 minutes

Total time: About 40 minutes

Ingredients

• 6-8 chicken thighs, bone-in, skin on

• 2 limes, halved

• 1 bulb garlic, halved horizontally

• 1 large onion, sliced

• 4 tsp fresh thyme stalks

• 70g butter

• 200ml chicken stock or water

• 4 tbsp BLAK FIRE sauce

• 1 red chilli, finely chopped

• Olive oil

• Salt and pepper

Method

1. Set your BBQ or pan to medium-high heat. Pat the chicken dry and season it generously with salt, pepper, and a drizzle of olive oil.

2. Char the limes until they turn dark and fragrant. Remove them from the heat and set aside.

3. Sear the chicken skin-side down until it’s golden brown and crispy. Flip it over and cook the other side for a few minutes until it’s also nicely colored.

4. In a pan or roasting dish, add the garlic, chicken, onion, charred lime, chili, and thyme. Let it simmer for a few minutes. Then, add the thyme and butter. Let it melt and create a rich, foamy sauce around the chicken.

5. Deglaze the pan with stock or water and then pour in BLAK FIRE.

6. Cover the pan loosely and let it simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.

7. Serve the chicken straight from the pan, garnished with the squeezed roasted garlic and lime.

Chefs note

·      Let chicken come to room temperature before cooking. It helps the fat render evenly and stops the meat from tightening.

·      Season the chicken 2 hours before cooking. The salt draws moisture, then reabsorbs it, locking in flavour..