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Country Captain

Notes: 

Another winner, this is a unique way to cook chicken. You could make this in a crockpot by using skinless chicken thighs and browning the bacon seperately. We served this with coconut rice and naan.

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Ingredients: 

1/2 cup chicken broth
1/2 cup dried currants or raisins
1 tablespoon curry powder
1 tablespoon garam masala
1 1/2 teaspoons kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
4-5 slices of bacon
6 chicken thighs, skin on,
1 large dried chile split, seeds removed
2 cups diced carrots
2 cups diced yellow bell peppers, about 2 peppers
2 cups sweet onion, or one large onion
3 cloves garlic diced
1 (28-ounce) can crushed tomatoes, with juice
2 tablespoons grated fresh ginger
4 cups cooked white rice
2/3 cup slivered toasted almonds, (optional)
1/2 cup chopped fresh flat-leaf parsley


Preheat the oven to 350 degrees F.

Pour the broth into a small saucepan and bring to a boil over high heat. Put the currants or raisins in a small bowl and pour the broth over them. Add the curry powder, garam masala, salt, and black pepper and set aside.

  Brown the chopped bacon in a 4 to 6 quart enameled cast-iron pot or Dutch oven over medium-high heat. Stir the pieces around occasionally until the bacon is firm and just golden brown, about 5 minutes. With the slotted spoon, transfer the bacon to a small bowl and reserve.

Pour off all but 2 tablespoons of fat from the pot, reserving the excess fat in a small bowl. Brown the chicken thighs in batches over medium-high heat, taking care not to crowd them in the pot, until they are golden brown, about 5 minutes per side. Remove the chicken and reserve in a medium bowl.

Add 2 teaspoons reserved bacon fat to the pot (if there is none left, use 2 teaspoons canola or vegetable oil). Add the chile and toast the chile in the fat, about 30 seconds per side, until very fragrant.

Add the carrots, bell peppers, onions, and garlic and cook until slightly softened, about 6 minutes. Add the tomatoes, spice mixture, ginger, and the currants and their broth. Reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a puree and the sauce has thickened around the vegetables, about 8 minutes.

Nest the chicken thighs gently in the vegetable sauce so that the skin side faces up and is above the surface of the gravy. Tent the pot loosely with foil and transfer to the middle rack of the oven. Bake until the country captain resembles a roiling stew around the chicken thighs, about 20 minutes. Remove the foil and bake until the sauce has thickened further and the chicken skin is just beginning to crisp, about 15 minutes more.

Remove from the oven, skim any excess fat from the surface, and season to taste with salt and pepper. serve over white rice or Coconut Rice (simply use 1/2 water 12/ coconut milk in your rice recipe. Spoon the sauce over the chicken and the rice and garnish with the reserved bacon, almonds, and parsley.

 

 

Comments

BrianDonnaMcBride's picture
BrianDonnaMcBride

We have a winner. We served this with coconut rice and naan

 
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