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Home > Recipes
Recipes from Pilgrim's Kitchen
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Country Captain Chicken
Country Captain Chicken
Adapted from The Lee Brothers Cookbook: Stories & Recipes from Southerners
Ingredients:
6 chicken thighs, bone-in and skin-on
1 cup cold tap water
½ cup raisins
1 TBLS curry powder
1 TBLS garam masala
1 ½ tsps salt
½ tsp 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 can (28 oz) crushed tomatoes, with juice
2 TBLS fresh grated ginger
2/3 cup slivered almonds, lightly toasted
2 cups cooked white rice
½ cup parsley, chopped
Directions:
Heat oven to 350 F. 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.
Serves 4
Recipe Part 2
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