How to make it

  • 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 in a small bowl and pour enough broth over them to cover. Set aside. In another small bowl, combine the curry powder, ginger, almonds, salt, and black pepper and red pepper flakes (spice mixture) and reserve.
  • Scatter the 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.
  • 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. Add butter a little at a time, if the pot becomes too dry. Remove the chicken and reserve in a medium bowl.
  • Add the carrots, bell peppers, onions, garlic, and butter if needed 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.
  • Nestle 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.
  • With tongs, transfer 2 thighs to each of 4 wide, deep bowls filled with 1-cup hot white rice. Spoon the sauce over the chicken and the rice and garnish with the green onion and parsley.

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