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Curried Chicken Legs with Carrots, Rice, and Lime

In this tasty chicken recipe, lime zest adds fragrance to rice, while lime juice gives carrots a citrus kick.

  • prep: 15 mins
    total time: 1 hour
  • servings: 4

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Ingredients

  • 4 whole chicken legs (drumsticks and thighs), about 3 pounds total
  • 1 tablespoon curry powder
  • 2 pounds carrots, cut into 2-inch lengths, halved lengthwise if thick
  • 1 cup brown or white basmati rice
  • 2 limes, zest slivered and juice squeezed

Directions

  1. Step 1

    Preheat oven to 475 degrees. Place chicken in the center of a large rimmed baking sheet; season with curry powder, salt, and pepper. Scatter carrots around chicken. Roast, occasionally brushing chicken and tossing carrots with pan drippings, until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165 degrees, 35 to 45 minutes.

  2. Step 2

    Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 minutes. Remove from heat, and scatter lime zest over rice. Cover pan, and let steam 5 to 10 minutes.

  3. Step 3

    Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots.

Source
Everyday Food, May 2007

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Reviews (12)

  • smd1227 14 Dec, 2009

    Why does this thing always cut off my comments?!?!? This is also good with boneless chicken or turkey thighs.

  • smd1227 14 Dec, 2009

    DELICIOUS

  • sara2 21 Jan, 2009

    The recipe looks really good. I'm gonna try it for dinner tonight. Easy to prepare,
    I'm sure it will go into my collection of favorite recipes.

  • letterknit 19 Nov, 2008

    The curry and the lime make regular ingredients a little more exciting. I liked this recipe!

  • rivermama 12 Nov, 2008

    This made a great dinner! I used skinless boneless chicken legs to make it healthier, and cooked it in a smaller sized rimmed baking sheet so that the carrots could absorb more of the juices. It was an easy dinner that took now time, and was delicious! It's going in the recipe book!

  • moderngirlstyle 23 May, 2008

    Wow! This was the first time I cooked chicken legs and this recipe was superb! The lime zest in the rice was refreshing, but the lime juice on the bake carrots was divine. This is a recipe that I will use again

  • blaukehlchen 18 May, 2008

    Easy and aromatic, subtle flavors. The lime zest really adds another dimension to the nuttiness of the brown rice. Will have to try the variations suggested by other cooks. Thanks for the tips.

  • josephinebat10 29 Apr, 2008

    Sorry, make sure you drain the carrots before adding marsala and butter.

  • josephinebat10 29 Apr, 2008

    Instead of placing the carrots in with the chicken, put them into a steamer or microwave which it quicker anyway. When cooked, add a little marsala and a knob of butter, there much flavoursome then.

  • krmez 28 Feb, 2008

    The whole family loved this dinner, especially the carrots(didn't squeeze the juice on though). The curry is nice

  • angelpersson 31 Jan, 2008

    Everyone enjoyed the chicken and the rice very much, but the carrots didn't taste that great. I was wondering if another vegetable could be substituted in place of the carrots. Turnips maybe?

  • angelpersson 31 Jan, 2008

    Everyone enjoyed the chicken and the rice very much, but the carrots didn't taste that great. I was wondering if another vegetable could be substituted in place of the carrots. Turnips maybe?