Curried Chicken Legs With Carrots, Rice, And Lime

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
682
FAT
47%
CHOL
141%
SOD
30%

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Ingredients for 4 servings

4 whole chicken legs (drumsticks and thighs), about 3 pounds total

1 tablespoon curry powder

2 pounds carrots, cut into 2-inch lengths, halved lengthwise if thick

1 cup brown or white basmati rice

2 limes, zest slivered and juice squeezed

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