Persian Lime Curry Chicken
COMMENTS
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linda nelson on
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.
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Maria Bautista Ball on
I used half coconut milk- half water mixture, instead of all water. The dish was yummy!
I followed the directions exactly and this was so easy and delicious! My other half is a picky eater and he approved! This recipe is going into my “save” binder of recipes.