Pan-Roasted Curried Chicken Thighs

1. 1

   In a small bowl, stir together the curry powder, salt and pepper.

2. 2

   Rub the curry mixture all over the chicken thighs, and let sit at room temperature for 15 minutes.

3. 3

   Heat the oil in a medium skillet over moderate heat.

4. 4

   Add the chicken thighs skin side down and cook, undisturbed, until the skin is deep golden brown and crisp, 15 to 20 minutes.

5. 5

   Reduce the heat to moderately low if the skin begins to burn.

6. 6

   Turn the thighs and continue to cook until they are cooked through and the juices run clear, about 15 minutes.

7. 7

   In the last 5 minutes of cooking, add the limes to the skillet, cut side down, and cook until golden brown.

8. 8

   Serve the chicken thighs with the pan-roasted limes.

* Per serving · 4 servings · Values may vary.

No additional tips available.