Persian Lime Curry Chicken

Persian Lime Curry Chicken

Main dish Oaktown favorites Persian lime curry rub
Persian Lime Curry Chicken

Persian Lime Curry Chicken

By Erica Perez

Servings

4

Category

Dinner

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.

Ingredients

  • 1–2 tablespoons Oaktown Spice Shop Persian Lime Curry Rub

  • Salt 
  • 4 bone-in chicken thighs

  • 2 tablespoons olive oil

  • 3/4 cup water
  • 4 cloves garlic, minced

Directions

  1. 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.
  2. 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.

Persian Lime Curry Chicken

Persian Lime Curry Chicken

COMMENTS

  • Laura on

    I played with the recipe and added coconut milk and a little water to make more sauce. I also added minced garlic,ginger and a small shallot after the chicken browned and cooked it for 30 seconds before adding the liquids.

    added one tsp of fish sauce and one Tbl. chopped cilantro stems. I added 3 quartered small red potatos,one carrot,1/2 C chopped celery,(tender center) and mushrooms. I served it with purple rice. The sauce was spectacular and the chicken melted in your mouth. You could pass on all my additions and have a great dinner.

  • David Jones on

    This makes a beautiful grill marinade. Quite simple too.

    2 to 3 spoons of spice/rub
    2 to 3 spoons oil, preferably olive or grape seed.
    Buttermilk. 1/2 to 2/3 cup.
    Mix all in measuring cup. Pour over and coat chicken well. Let stand for as long as you like, but not more than 24 hours. Grill at 350/375 to done. Put over basmati rice.

  • Judy on

    The mouthwatering smell of this spice blend had me hooked immediately; I couldn’t wait to try it. Glad I did—it’s delicious! My family rated it 13 out of a scale if 1-10. :)
    I followed the recipe card exactly, but substituted chicken broth for the water.

  • christina on

    I got this recipe along with the spice as a birthday gift. As others have said; too easy to be this good! I subbed in coconut milk for the water and added chopped potatoes. Great over rice…the whole house smelled amazing!

  • Hannah on

    So great to hear it, Mike!

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