Curried Chicken Legs with Carrots, Rice, and Lime

Name: Curried Chicken Legs with Carrots, Rice, and Lime
Prep time: 15 min
Total time: 1 h
Yield: 4 servings
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

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

Source: Everyday Food, May 2007

1 hour 15 mins 4

Total Time Prep Servings Yield

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. 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. 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. 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.

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Reviews

How would you rate this recipe?

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!
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smd1227

14 DEC, 2009

Why does this thing always cut off my comments?!?!? This is also good with boneless chicken or turkey thighs.
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smd1227

14 DEC, 2009

DELICIOUS
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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.
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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!
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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.
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