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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.

Source: Everyday Food, May 2007
Total Time Prep Servings Yield

Ingredients

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32
  • shannibal
    23 NOV, 2014
    This is our favorite! I had never used leg quarters, and was not confident, but tried it and I'm a convert -and they are inexpensive! Hubby was anxious about the curry, but it bakes up to a deep flavor that is warm, not hot, and SO savory. The carrots brown so nicely and the lime brightens the flavor. Steaming the lime zest with the rice ties the whole dish together and gives you the satisfaction of using the whole fruit and avoiding any waste - or leaving any great flavor off the plate!
    Reply
  • smd1227
    14 DEC, 2009
    Why does this thing always cut off my comments?!?!? This is also good with boneless chicken or turkey thighs.
    Reply
  • smd1227
    14 DEC, 2009
    DELICIOUS
    Reply
  • 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.
    Reply
  • letterknit
    19 NOV, 2008
    The curry and the lime make regular ingredients a little more exciting. I liked this recipe!
    Reply
  • 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!
    Reply
  • 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
    Reply
  • 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.
    Reply
  • josephinebat10
    29 APR, 2008
    Sorry, make sure you drain the carrots before adding marsala and butter.
    Reply
  • 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.
    Reply

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