COUNTRY CAPTAIN CHICKEN

By curly

Ingredients

• 2 pounds bone-in chicken thighs
• 1 pound bone-in chicken breast halves
• 1/4 cup all-purpose flour
• 1-1/4 teaspoons salt, divided
• 1/2 teaspoon pepper
• 3 tablespoons canola oil
• 2 medium onions, finely chopped
• 2 medium green peppers, finely chopped
• 1 garlic clove, minced
• 2 teaspoons curry powder
• 1 can (28 ounces) diced tomatoes, undrained
• 1/4 cup dried currants or raisins
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon dried thyme
• Hot cooked rice
• 1/4 cup slivered almonds, toasted
• Additional minced fresh parsley, optional

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. Place chicken in a large bowl. Mix flour, 1 teaspoon salt and pepper; sprinkle over chicken and toss to coat. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.

Add onions, peppers and garlic to drippings; cook and stir over low heat until tender. Increase heat to medium-high. Add curry powder; cook and stir 1 minute longer. Stir in tomatoes, currants, parsley, thyme and remaining salt. Bring to a boil. Return chicken to pan.

Bake, covered, 35-45 minutes or until chicken is tender. Skim fat. Serve chicken and sauce over rice; sprinkle with almonds and, if desired, additional parsley.
Yield: 4 servings.