Persian Lime Curry Chicken

6 Comments

Persian Lime Curry Chicken

Ever since our daughter, Luisa, was born, I've been on the lookout for quick but delicious weeknight meals. I still find it tough to do much dinner prep while she's running around the house, so I often don't start cooking until after she goes to bed around 8. 

Enter this Persian Lime Curry Chicken! I make this almost once a week. Loaded with pepper and ground Persian lime, this rub seriously makes chicken sing. It pairs well with rice and salad or roasted veggies.

Serves 4

Ingredients

1–2 tablespoons Persian Lime Curry Rub
Salt 
4 bone-in chicken thighs
2 tbsp olive oil
3/4 cup water
4 cloves garlic, minced

Directions

Sprinkle chicken with the Persian Lime Curry Rub and salt, making sure to coat both sides. Heat a skillet over medium-high heat and add the oil. When it’s hot, brown the chicken on both sides, about 6 minutes per side.

Add the water and garlic. Bring to a boil and reduce the heat to a simmer. Cover and braise for about 25 minutes until the chicken is cooked through.




6 Responses

Hannah
Hannah

February 02, 2022

So great to hear it, Mike!

Mike Pierce
Mike Pierce

February 02, 2022

Your very helpful staff gave me the recipe card, and my wife and I were both blown away that a recipe so simple could be this great.
Seriously, this blend is ridiculously great.

Alice
Alice

February 26, 2020

This Persian Lime Curry Rub has such an intense flavor! It’s absolutely delicious. I cooked the chicken a little longer because I wanted it to fall off the bone. I may add lemon slices & small green olives next time I make it. I found the curry rub to be nicely balanced.

Dale Kitagawa
Dale Kitagawa

February 12, 2020

I followed the directions exactly and this was so easy and delicious! My other half is a picky eater and he approved! This recipe is going into my “save” binder of recipes.

linda nelson
linda nelson

January 17, 2019

Oh my..this is way too easy to be so good ! Rather than add it in with the braising liquid, I sauteed the garlic in the oil and browned the chicken on top of the caramelized garlic . After I browned the chicken, I made sure the skin side faced up and carefully poured the braising water around the chicken to avoid washing the rub mixture off. The result was a crisper skin and darker color than in the photo. Bonus: the braising liquid reduces to a rich sauce for rice or potatoes.

Maria Bautista Ball
Maria Bautista Ball

November 07, 2018

I used half coconut milk- half water mixture, instead of all water. The dish was yummy!

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