Country Captain Chicken

recipe adapted from Bon Appetit, Y'all

Ingredients

• 1 (4 to 5 pound) chicken, cut into 8 pieces {I used 4 thighs and 4 drumsticks}
• course salt and freshly ground black pepper
• 1 cup of brown rice flour, plus more if needed
• 1/2 teaspoon of Hungarian paprika
• 1/2 teaspoon of cayenne pepper
• 3 tablespoons of EVOO
• 3 tablespoons of canola oil
• 1 large onion, preferably Vidalia, chopped
• 1/2 green bell pepper, cored, seeded, and chopped
• 1/2 red bell pepper, cored, seeded, and chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon curry powder, preferably Madras
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1 (28-ounce) can whole tomatoes with juice
• 1 cup of golden raisins
• 1/2 cup sliced or slivered almonds, lightly toasted, for garnish (optional)
• 2 tablespoons chopped fresh parsley, for garnish
• $20,000 Rice Pilaf, for accompaniment

Directions

1. Season the chicken with salt and pepper.  Combine the flour, paprika, and cayenne in a shallow bowl, and season with salt and pepper.  Turn the chicken pieces in the flour mixture until coated.  Shake off the excess flour.  Set aside.
2. Line a plate with paper towels.  To prepare the chicken, in a large skillet, heat the EVOO and canola oil over medium-high heat until sizzling.  Without crowding the skillet, cook the chicken, in batches, if necessary, until a rich, golden brown on both sides, about 3 minutes per side.  Remove the chicken pieces to the prepared plate to drain.
3. Decrease the heat to medium-low, and allow the fat to cool a little.  Add the onion, green and red bell peppers, and garlic to the pan and stir until soft, but not browned, 3 to 5 minutes.  Add the curry powder, cumin, turmeric, cinnamon, tomatoes with juice, and raisins.  Season with salt and pepper.
4. Return the chicken to the pan, cover, and cook over low heat for 25 to 30 minutes, or until the chicken is tender and the juices run clear when pierced with a knife.  Remove the chicken pieces to a shallow bowl or platter with a lip.  Tent the chicken with aluminum foil to keep war. 
5. To finish the sauce, increase the heat to high and reduce the liquid until thickened, stirring frequently, 5 to 7 minutes.  Taste and adjust for seasoning with salt and pepper.
6. To serve, spoon the sauce over the chicken and top with the toasted almonds and chopped parsley.  Accompany with rice pilaf.  Serves 4 to 6.

Print this post