4 tablespoons lime juice, divided
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
3 pounds skin-on chicken parts
2 tablespoons vegetable oil
4 large onions (about 9 to 11 ounces each), cut into narrow wedges
2 medium tomatoes, seeded and diced
1/2 teaspoon curry powder
Lime and orange wedges, fresh chives (optional)
Mix 3 tablespoons lime juice, garlic, salt, thyme, pepper flakes and black pepper in dish. Add chicken and mix well. Heat oil until hot in large skillet. Place chicken in skillet in single layer and cook over medium heat until browned, about 5 minutes. Turn chicken over and brown other side, about 5 minutes. Add onion to pan and cook, stirring often, about 8 minutes or until chicken and onions are cooked through. Add tomatoes and curry powder to pan. Cook 2 minutes. Stir in remaining lime juice. Serve with rice. Garnish with citrus wedges and fresh chives, if desired.
Makes 4 servings.
Per serving: About 537 cal, 48 g pro, 19 g carb, 30 g fat, 50% cal from fat, 145 mg chol, 439 mg sod, 4 g fiber.