- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 303.9
- Total Fat: 4.6 g
- Cholesterol: 62.4 mg
- Sodium: 228.4 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 8.7 g
- Protein: 20.6 g
Curried Chicken Legs with Carrots and RiceSubmitted by: A_MULLER
IntroductionVery tasty from Everyday Food Very tasty from Everyday Food
4 whole chicken legs (drumsticks and thighs), about 3 pounds total
1 tablespoon curry powder
2 pounds carrots, cut into 2-inch lengths, halved lengthwise if thick
1 cup brown or white basmati rice
2 limes, zest slivered and juice squeezed
Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 minutes. Remove from heat, and scatter lime zest over rice. Cover pan and let steam 5 to 10 minutes.
Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots.
Number of Servings: 4
Recipe submitted by SparkPeople user A_MULLER.