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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.
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
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.
This recipe for a simple Moong Dal comes to us from our friend Rumin Jehangir, founder of chit.chaat.chai, a holistic living and wellness site inspired by Ayurveda.
A simple dal is a staple of the weeknight cooking routine in our house. We alm...