Curry-Roasted Chicken and Okra
Serves 4|
Hands-On Time:
15m
|
Total Time:
40m
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.
Nutritional Information
- Per Serving
- Calories 603
- Fat 27g
- Sat Fat 7g
- Cholesterol 137mg
- Sodium 706mg
- Protein 47g
- Carbohydrate 44g
- Sugar 3g
- Fiber 8g
- Iron 5mg
- Calcium 136mg
What does this mean? See Nutrition 101.
Quick Tip
For a quick sandwich, slice any leftover chicken and wrap it in a piece of naan with a few lettuce leaves, cilantro sprigs,
and a dollop of Greek yogurt.
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