• 50 ml (1/4 cup) lime juice
  • 50 ml (1/4 cup) olive oil
  • 5 ml (1 tsp) ground chilli
  • 5 ml (1 tsp) dried rosemary
  • 2 cloves of garlic chopped finely
  • 1 bay leaf
  • 454 gr (1 pound) thighs without back and skin (about 8 pieces)
  • 250 ml (1 cup) sliced leeks Les Cultures de chez nous
  • Salt and ground black pepper
  • 5 ml (1 tsp) seeds of coriander
  • 25 ml (5 tsp) lime juice
  • 50 ml (1/4 cup) maple syrup
  • 30 ml (2 tbsp) melted butter
LeeksFind our bag in yourlocal grocery store


  • In a bowl, mix the 6 first ingredients and marinate the thighs for 24 hours in the refrigerator.
  • Preheat the oven to 180 ° C (350 º F).
  • Oil an oven dish and spread the leeks across the bottom. Season then sprinkle with the lime juice and the maple syrup. Remove the chicken from the marinade, drain and discard the marinade. Put the marinated chicken on the sliced leeks and sprinkle with melted butter then cover with aluminium foil and bake in the oven for about 20 minutes.
  • Remove the aluminium foil and continue cooking for an other 20 minutes, or until a meat thermometer shows the internal temperature of the meat to be 77ºC (170ºF). Serve with basmati rice, braised carrots and curry.

Chef's notes