Lime chicken with rice and coriander dressing

For the chicken:

• 60 ml olive oil
• 4 cloves garlic, finely chopped
• 2 teaspoons honey
• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice (from 2 limes)
• 60 ml finely chopped fresh coriander
• 2 tsp The Spice Club Chicken mix
• 8 skinless chicken legs (about 900 grams)

For the Rice:

• 300 g white or jasmine rice
• 30 ml oil
• 1 teaspoon lime zest
• 15 ml fresh lime juice (from 1 lime)
• Bunch of finely chopped fresh coriander

For the Dressing:

• 80 ml mayonnaise
• 80 ml sour cream
• 15 ml lime juice (from 1 lime)
• 2.5 ml honey
• 60 ml fresh coriander
• Salt and pepper to taste

For the Rice:

1. Cook the rice according to the instructions on the package.
2. Mix the cooked rice with the oil, lime zest, lime juice and finely chopped coriander.

For the chicken:

1. In a bowl, mix the olive oil, garlic, honey, lime zest, lime juice, coriander, the spice club chicken, salt and pepper. Marinate the chicken in this mixture for at least 30 minutes.
2. Heat a grill pan over medium heat and grill the chicken for about 6-8 minutes on each side, or until cooked through and nicely grilled.

For the sauce:

1. Blend all ingredients in a blender or food processor until smooth.
2. Optionally season with salt and pepper.