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Ingredients
- 1 lb. bulk pork sausage, mild
- 3 lbs. boneless, skinless chicken breasts
- 2 lbs. boneless, skinless chicken thighs
- 2 tsps. plus 1 Tbsp. salt, divided
- 2 tsps. ground black pepper, divided
- 1 1/2 sticks salted butter, divided
- 3 cups medium-diced white or yellow onions
- 1 cup medium-diced red bell pepper
- 1 cup medium-diced celery
- 2 Tbsp. minced garlic
- 1 1/2 Tbsp. dark brown sugar
- 1 Tbsp. curry powder
- 1 1/2 tsps. dried thyme
- 3/4 tsp. ground cumin
- 2 tsp. minced fresh ginger
- 3/4 cups flour
- 2 1/2 cups tomatoes, peeled
- 5 1/2 cups chicken stock
- 2 1/2 cups white wine
- 1/2 cup lemon juice
- 1 Tbsp. apple cider vinegar
- 2 cups golden raisins
- 4 cups cooked rice
- 3/4 cup snipped chives
- 1 1/2 cups toasted slivered almonds
- 1/2 cup chopped parsley
Details
Preparation
Step 1
1. In a large skillet over medium-high heat, brown the sausage and drain off fat. Reserve
2. Place chicken breasts and thighs in a mixing bowl and toss with 2 tsps. of the salt and 1 tsp. of the black pepper.
3. In another large skillet over medium heat, melt 4 Tbsp. of the butter. Add the chicken and sear on both sides until browned on the surface. Remove and let rest for 5 minutes. Cut into chunks and reserve in a bowl.
4. In a large stockpot over medium heat, melt the remaining 8 Tbsp. butter. Add the onions and saute for 3 minutes. Add the peppers and celery and saute for 3 minutes. Add the garlic, the remaining tablespoon of salt, the remaining tablespoon of pepper, the brown sugar and the curry, thyme, cumin and ginger and continue to saute until the onions are translucent. Add the cooked sausage, then the flour and tir the mixture thoroughly. It will become very thick.
5. Add the tomatoes, chicken stock, wine, lemon juice, vinegar, and raisins and bring the mixture to a boil. Reduce the heat to a simmer and continue to simmer for 5 more minutes.
6. Add the chicken and simmer the mixture for 5 more minutes, until the chicken is completely cooked through, and turn off the heat. Stir in the cooked rice, chives, almonds and parsley and serve it with buttered crusty French bread.
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