Country Captain Chicken
- Yield: 4 servings
- Prep: 15g
- Cook: 70 mins
Ingredients
- 6-- chicken thighs, bone-in and skin-on
- 1cup cold tap water
- 1/2cup raisins
- 1tablespoon curry powder
- 1tablespoon garam masala
- 1-1/2teaspoon salt
- 1/2teaspoon black pepper
- 2slices bacon, diced
- 2-- carrots, peeled and sliced into ¼-inch thick pieces
- 2-- yellow bell peppers, diced
- 1-- onion, diced
- 3cloves garlic, diced
- 1-- (28-ounce) can crushed tomatoes, with juice
- 2tablespoons fresh grated ginger
- 2/3cup slivered almonds, lightly toasted
- 2cups cooked white rice
- 1/2cup 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.
Nutritional Info *per serving
- Calories 600
- Glycemic Load 10
- Fat 21g
- Saturated Fat 4g
- Polyunsaturated Fat 4.5g
- Monounsaturated Fat 10g
- Cholesterol 80mg
- Sodium 1350mg
- Potassium 1530mg
- Carbohydrate 75g
- Fiber 11g
- Sugars 14g
- Protein 34g
- Trans Fat 0g
- Vitamin A 150%
- Vitamin C 340%
- Calcium 20%
- Iron 45%