Ingredients
1 teaspoon olive
oil
4 chicken legs
2 teaspoons curry
powder
kosher salt and
black pepper
1 pound okra,
trimmed
4 pieces naan
bread, warmed
1/4 cup fresh
cilantro sprigs
lemon wedges, for
serving
Directions
Heat oven to 450°
F. Heat the oil in a large skillet over medium-high heat. Season the chicken
with the curry powder, ½ teaspoon salt, and ¼ teaspoon pepper and cook in
batches, skin-side down, until browned, 5 to 7 minutes. Transfer to a plate;
reserve the skillet.
Add the okra to the
drippings in the skillet and toss to coat. Nestle the chicken skin-side up in
the okra and roast until the chicken is cooked through and the okra is tender,
20 to 25 minutes.
Serve the chicken and okra with the naan, cilantro, and lemon
wedges.
Source: Real Simple
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