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

  • Mike Pierce on

    Your very helpful staff gave me the recipe card, and my wife and I were both blown away that a recipe so simple could be this great.
    Seriously, this blend is ridiculously great.

  • Alice on

    This Persian Lime Curry Rub has such an intense flavor! It’s absolutely delicious. I cooked the chicken a little longer because I wanted it to fall off the bone. I may add lemon slices & small green olives next time I make it. I found the curry rub to be nicely balanced.

  • Dale Kitagawa on

    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.

  • 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.

  • Maria Bautista Ball on

    I used half coconut milk- half water mixture, instead of all water. The dish was yummy!

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