Persian Lime Curry Chicken

2 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.




2 Responses

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!

Leave a comment


Also in Recipes

Baked Zucchini Fritters with Yogurt Sauce
Baked Zucchini Fritters with Yogurt Sauce

Serve these eastern Mediterranean-inspired zucchini fritters as hors d'oeuvres with the sumac-flecked yogurt sauce for dipping, or tuck into a pita like falafel, drizzling the yogurt sauce on top and pairing with crunchy vegetables.

Continue Reading

Mama Jane’s Crinkle-Top Chewy Molasses Cookies
Mama Jane’s Crinkle-Top Chewy Molasses Cookies

These molasses cookies really sing with the addition of our freshly ground cloves, cinnamon and ginger. Thick and chewy with crackled sugary tops, they’re perfect for an after-school snack with cold milk!

Continue Reading

Cajun Blackened Cauliflower Steaks with Salsa Verde
Cajun Blackened Cauliflower Steaks with Salsa Verde

Roasting brings out cauliflower’s sweetness while allowing its firm texture to hold up. Here, we use our Hot Cajun Blackening Spice to “blacken” thick cauliflower steaks in the oven.

Continue Reading