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Curry roasted chicken

If you are wondering what else to do what all of our bountiful and delicous okra then try this dish from Real Simple Magazine. You can use chicken leg quarters for an economical dish and one that you can make fast and easy! Great for a family supper after a long day.

Source: Real Simple Magazine (Entered by debra chester)
Serves: 4

Ingredients

1 teasponoon olive oil

4 4 4 chicken legs with thighs

2 teaspoons curry powder

1 pound okra trimmed View Available Products

1 1 baquette or naan bread View Available Products

1/4 Cup of sprigs cilantro or parsley

dash dash kosher salt

dash dash pepper

lemon wedges for serving

Step by Step Instructions

heat oven to 450F. Heat oil in a large, oven proof skillet over medium high heat. Season the chicken with curry powder, 1/2 t salt and 1/4 t pepper and cook in batches, skin side down, until browned, 5-7 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 in oven until the chicken is cooked through and the okra is tender, 20-25 minutes. Serve the chicken and okra with the baguette or naan bread, cilantro and lemon wedges.

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We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible.

This market is part of the Locally Grown Network. More information about how your market or farm can also use this system can be found at www.locallygrown.net.