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.
I used half coconut milk- half water mixture, instead of all water. The dish was yummy!
The most basic ceviche recipe doesn't call for much spice (just salt), but we thought our Chili Powder would kick up the flavor and add color and depth. Featuring a blend of Ancho chile, garlic, cumin, paprika and Mexican oregano, the heat level is mild but flavorful.
According to Indian cooking icon Madhur Jaffrey, it is one of the few drinks that people drink with meals in India. The cooling yogurt drink can be made sweet or salty and can be flavored with different fruits and spices. It is popular in India at breakfast, lunch or as a snack.
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.