Country Captain Recipe

Name: Country Captain
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3- to 4-lb.) whole chicken, cut into 8 pieces; 3 1/2 teaspoons kosher salt, divided; 1 1/2 teaspoons freshly ground black pepper, divided; 1/4 cup vegetable oil; 1 large yellow onion, chopped; 4 celery ribs, chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 6 garlic cloves, finely chopped; 1 (1-inch) piece fresh ginger, finely chopped; 2/3 cup dried currants, divided; 2 tablespoons garam masala; 1 tablespoon ground coriander; 1 tablespoon paprika; 1 teaspoon ground turmeric; 1 (14.5-oz.) can whole, peeled tomatoes, chopped; 1 tablespoon tomato paste; 2 tablespoons cane syrup; 1/3 cup slivered almonds; Cooked white long-grain rice

Servings: persons

1 (3- to 4-lb.) whole chicken, cut into 8 pieces
3 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1/4 cup vegetable oil
1 large yellow onion, chopped
4 celery ribs, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
6 garlic cloves, finely chopped
1 (1-inch) piece fresh ginger, finely chopped
2/3 cup dried currants, divided
2 tablespoons garam masala
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon ground turmeric
1 (14.5-oz.) can whole, peeled tomatoes, chopped
1 tablespoon tomato paste
2 tablespoons cane syrup
1/3 cup slivered almonds
Cooked white long-grain rice

1
Sprinkle chicken with 1 1/2 tsp. salt and 1 tsp. black pepper. Cook chicken, skin side down, in hot oil in a 5-qt. Dutch oven over medium heat, turning once or twice, about 10 minutes or until golden brown. Transfer chicken pieces to a platter, reserving 2 Tbsp. drippings in Dutch oven.
2
Cook chopped yellow onion, next 5 ingredients, and 1/3 cup dried currants in hot drippings over medium heat, stirring occasionally, 8 to 10 minutes or until onions are tender.
3
Stir garam masala, next 3 ingredients, and remaining 2 tsp. salt and 1/2 tsp. black pepper into onion mixture, and cook, stirring often, 3 to 4 minutes or until spices are toasted. Stir in tomatoes, tomato paste, and cane syrup. Cover and reduce heat to low.
4
Preheat oven to 350u00b0. Simmer mixture in Dutch oven over low heat, stirring occasionally, 25 minutes or until mixture thickens into a chunky sauce. Add chicken pieces, pressing gently to submerge in sauce; cover.
5
Bake at 350u00b0 for about 1 hour or until chicken is tender. Sprinkle with almonds and remaining 1/3 cup currants. Serve chicken and sauce over hot cooked rice.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 (3- to 4-lb.) whole chicken, cut into 8 pieces, 3 1/2 teaspoons kosher salt, divided, 1 1/2 teaspoons freshly ground black pepper, divided, 1/4 cup vegetable oil, and more.

Yes, Country Captain falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Country Captain

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