Back to Curried Chicken Legs with Carrots, Rice, and Lime All Reviews for Curried Chicken Legs with Carrots, Rice, and Lime - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Curried Chicken Legs with Carrots, Rice, and Lime Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 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
Gallery Curried Chicken Legs with Carrots, Rice, and Lime
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Gallery
Curried Chicken Legs with Carrots, Rice, and Lime
Curried Chicken Legs with Carrots, Rice, and Lime
Curried Chicken Legs with Carrots, Rice, and Lime
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 4
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 4
4
Ingredients
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
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.
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.
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.
Reviews (13)
Add Rating & Review 32 Ratings 5 star values: 9 4 star values: 6 3 star values: 12 2 star values: 5 1 star values: 0
Load More Reviews
Reviews (13)
Add Rating & Review 32 Ratings 5 star values: 9 4 star values: 6 3 star values: 12 2 star values: 5 1 star values: 0
Add Rating & Review
32 Ratings 5 star values: 9 4 star values: 6 3 star values: 12 2 star values: 5 1 star values: 0
32 Ratings 5 star values: 9 4 star values: 6 3 star values: 12 2 star values: 5 1 star values: 0
32 Ratings 5 star values: 9 4 star values: 6 3 star values: 12 2 star values: 5 1 star values: 0
5 star values: 9 4 star values: 6 3 star values: 12 2 star values: 5 1 star values: 0
Martha Stewart Member Rating: Unrated 11/23/2014 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! Martha Stewart Member Rating: Unrated 12/14/2009 Why does this thing always cut off my comments?!?!? This is also good with boneless chicken or turkey thighs. Martha Stewart Member Rating: Unrated 12/14/2009 DELICIOUS Martha Stewart Member Rating: Unrated 01/21/2009 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. Martha Stewart Member Rating: Unrated 11/19/2008 The curry and the lime make regular ingredients a little more exciting. I liked this recipe! Martha Stewart Member Rating: Unrated 11/12/2008 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! Martha Stewart Member Rating: Unrated 05/23/2008 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 Martha Stewart Member Rating: Unrated 05/18/2008 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. Martha Stewart Member Rating: Unrated 04/29/2008 Sorry, make sure you drain the carrots before adding marsala and butter. Martha Stewart Member Rating: Unrated 04/29/2008 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. Martha Stewart Member Rating: Unrated 02/28/2008 The whole family loved this dinner, especially the carrots(didn't squeeze the juice on though). The curry is nice Martha Stewart Member Rating: Unrated 01/31/2008 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?Martha Stewart Member
Rating: Unrated 11/23/2014
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!
Rating: Unrated
Rating: Unrated 12/14/2009
Why does this thing always cut off my comments?!?!? This is also good with boneless chicken or turkey thighs.
DELICIOUS
Rating: Unrated 01/21/2009
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.
Rating: Unrated 11/19/2008
The curry and the lime make regular ingredients a little more exciting. I liked this recipe!
Rating: Unrated 11/12/2008
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!
Rating: Unrated 05/23/2008
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
Rating: Unrated 05/18/2008
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.
Rating: Unrated 04/29/2008
Sorry, make sure you drain the carrots before adding marsala and butter.
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.
Rating: Unrated 02/28/2008
The whole family loved this dinner, especially the carrots(didn’t squeeze the juice on though). The curry is nice
Rating: Unrated 01/31/2008
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?
All Reviews for Curried Chicken Legs with Carrots, Rice, and Lime
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Curried Chicken Legs with Carrots, Rice, and Lime
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
