Curried Chicken Legs with Carrots and Rice

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3.5 of 5 (2)

Nutritional Info

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

View full nutritional breakdown of Curried Chicken Legs with Carrots and Rice calories by ingredient

Introduction

Very tasty from Everyday Food Very tasty from Everyday Food

Minutes to Prepare: 10

Minutes to Cook: 45

Number of Servings: 4

Ingredients

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

Directions

Preheat oven to 475 degrees. Place chicken in the center of a large rimmed baking sheet; season with curry powder, salt, and pepper. Scatter carrots around chicken. Roast, occasionally brushing chicken and tossing carrots with pan drippings, until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165 degrees, 35 to 45 minutes.
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.