Country Captain Chicken
- Yield 4 servings
- Prep 15g
- Cook 70 mins
National Chicken Council
Ingredients
- 6 -- chicken thighs, bone-in and skin-on
- 1 cup cold tap water
- 1/2 cup raisins
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1-1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 slices bacon, diced
- 2 -- carrots, peeled and sliced into ¼-inch thick pieces
- 2 -- yellow bell peppers, diced
- 1 -- onion, diced
- 3 cloves garlic, diced
- 1 -- (28-ounce) can crushed tomatoes, with juice
- 2 tablespoons fresh grated ginger
- 2/3 cup slivered almonds, lightly toasted
- 2 cups cooked white rice
- 1/2 cup chopped parsley
Instructions
- Heat oven to 350F. Place water in small saucepan and boil over high heat. Place raisins in small bowl; pour enough boiling water over just to cover raisins. Let stand. In another small bowl, combine curry powder, garam masala, salt and pepper. Reserve.
- In large, oven-proof skillet, cook bacon pieces over medium heat until golden brown, about 3 minutes. Remove with slotted spoon; place on paper towels and drain. Reserve 2 tablespoons bacon fat in skillet. Add chicken to skillet and brown over medium-high heat, turning. (Add excess bacon fat if pan becomes too dry.) Remove chicken thighs to plate and set aside.
- In same skillet, add carrots, bell peppers, onion and garlic; cook 6 minutes or until lightly softened. Add tomatoes, spice mixture, ginger, and raisins with the water. Simmer sauce to thicken, about 8 minutes. Place chicken thighs in sauce, skin-up. Tent skillet loosely with foil; transfer to middle rack of oven. Bake 20 minutes. Remove foil from skillet; cook the further thicken sauce, about 15 minutes more.
- Remove chicken from oven. Spoon rice on serving platter; top with chicken thighs and then with tomato sauce. Garnish with bacon pieces, almonds and parsley.
Adapted from The Lee Brothers Cookbook: Stories & Recipes from Southerners And Would-Be Southerners, by Matthew and Ted Lee, W.W. Norton, 2006.
