Country Captain Chicken

by admin on February 23, 2013

• 1/2 cup chicken broth
• 1/2 cup dried currants or raisins
• 1 tablespoon curry powder
• 1 tablespoon garam masala
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 pound bacon
• 12 chicken thighs, skin on, trimmed of excess skin and fat
• 1 large dried chili, split, seeds removed
• 2 1/3 cups carrots, peeled and sliced into 1/4-inch thick rounds
• 2 cups yellow bell peppers, diced
• 2 cups yellow onions, diced
• 3 cloves garlic, unpeeled
• 1 28-ounce can crushed tomatoes, with juice
• 2 tablespoons grated fresh ginger
• 4 cups cooked white rice
• 2/3 cup slivered, chopped, toasted almonds
• 1/2 cup chopped fresh flat-leaf parsley

Preheat the oven to 350 degrees. In small saucepan over high heat, bring broth to a boil. Place currants in a small bowl and pour enough broth over them to cover; let stand. In another small bowl, combine the curry powder, garam masala, salt and pepper.

In a large cast-iron pot or Dutch oven, cook bacon until firm, about 5 minutes. Transfer to small bowl and reserve.

Pour off all but 2 tablespoons of fat from the pot, reserving the excess fat. Place chicken in pot and cook over medium-high heat, until golden brown, about 5 minutes per side. (Add the reserved bacon fat, 1 teaspoon at a time, if the pot becomes too dry.) Remove the chicken and reserve in a medium bowl.

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