Wednesday, October 10, 2007

Curried Chicken With Carrots, Rice & Lime

This is a recipe (my friend Ruth got me addicted to it) from Everyday Food, which is one of my very favorite cooking shows/magazines. It's on PBS, but it is really hard to catch. It comes on in the middle of the day and I think only once a week. Everything that I've ever made from it is delicious. And this recipe in particular is very good with only a few ingredients. love it.

3 lbs of chicken (thighs and legs)
1 T Curry Powder
2 lbs Carrots, cut into 2 inch lengths, halved lengthwise
1 1/2 cups brown or white basmati or jasmine rice (i used brown jasmine)
1 lime- zest and squeeze juice...put to the side (btw, the original recipe called for 2 limes, but 1 was plenty and i like lime)

1. Preheat oven to 475 degrees. Place chicken in a 13X9 baking dish. Season with curry powder, salt & pepper. Scatter carrots around the chicken. Roast, occasionally brushing chicken and carrots with pan drippings until chicken is cooked through...about 35-45 minutes.
2. Cook Rice. Remove from heat and scatter lime zest over rice. Cover pan and let steam 5-10 minutes.
3. Transfer chicken to plate. Sprinkle lime juice over carrots (still in baking dish) toss. Serve carrots and chicken over rice with any extra juice over top of it all.

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