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1
Preheat the oven to 325F.
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2
Cook the bacon in a large, deep ovenproof saute pan over medium-high heat until golden brown and crisp.
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3
Remove with a slotted spoon to a plate lined with paper towels.
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4
Add the butter and oil to the rendered bacon fat in the pan, and heat over high heat, until it begins to shimmer.
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5
Meanwhile, put the flour in a shallow bowl and season liberally with salt and pepper.
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6
Season the chicken on both sides with salt and pepper, dredge in the flour, and tap off any excess.
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7
Add the chicken to the saute pan and sear on both sides until golden brown, about 4 minutes per side.
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8
Remove to a plate.
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9
Add the onion and bell pepper to the pan, season with salt and pepper, and cook until soft, about 5 minutes.
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10
Add the garlic and the serrano chile, and cook for 1 minute.
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11
Stir in the curry mix and cook for 1 minute.
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12
Add the wine and boil until reduced by three-quarters.
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13
Add the chicken stock, bring to a simmer, and boil for a few minutes to reduce slightly.
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14
Stir in the tomatoes, currants, thyme, and honey, season with a little salt and pepper, and bring to a simmer.
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15
Nestle the chicken thighs into the pan, and cover it with a tight-fitting lid.
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16
Braise in the oven for 35 minutes.
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17
Remove the lid, return the pan to the oven, and cook for 15 minutes.
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18
Remove the chicken to a platter and tent loosely with foil to keep warm.
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19
Place the saute pan on the stove over high heat, and bring the sauce to a boil.
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20
Cook for a few minutes to reduce slightly.
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21
Then season with salt, pepper, and honey if needed, and stir in the parsley.
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22
Spoon the sauce over the chicken and top with the bacon, almonds, and more parsley.
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23
Combine all the spices in a small bowl and mix together thoroughly.
