For this recipe I use chicken leg quarters on the bone simmered with aromatic vegetables, fiery red chilies and Vadouvan, our French inspired curry. Serve with rice, warm naan bread and cool red radish raita.
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Everybody seems to love a well roasted chicken. We all pick up the occasional rotisserie chicken from the local grocer but nothing compares to the aroma of a bird in the home oven on a lazy afternoon.
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