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Curried Chicken Legs with Carrots and Rice
- 4 whole chicken legs (drumsticks and thighs) about 3 pounds total
- 1 tablespoon curry powder
- 2 lbs. carrots cut into 2-inch lengths, halved lengthwise if thick
- 1 cup brown or white basmati rice
- 2 limes zest slivered and juice squeezed
Directions:View on PBS Food
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