Country Captain
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt, divided
12 chicken thighs, bone-in, skin-on
2 tablespoons vegetable oil
1/4 cup butter, divided
1/2 cup flat-leaf parsley, chopped, plus more for garnish
2 cups yellow onion, chopped (about 2 medium onions)
3 cups green pepper, chopped (about 3 medium peppers)
2 garlic cloves, minced
1 1/2 tablespoons curry powder
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
2 (14.5-ounce) cans tomatoes, chopped and undrained
1/2 cup raisins
6 cups rice, cooked, for serving
slivered almonds, toasted, for garnish
Directions
In a large plastic ziplock freezer bag, combine the cayenne, paprika, flour, and 1 teaspoon of salt.
A few at a time, set the chicken thighs in the bag with the flour mixture, giving it a good shake to fully coat. Once they are all coated, discard the flour mixture.
Over medium heat, heat 2 tablespoons of the butter with the oil in a large dutch oven.
Add 4-5 chicken thighs at a time, skin side down, cooking for 6-7 minutes, until crisp and well browned on one side.
Flip and cook for 2 minutes, or until browned on the other side.
Move the thighs to a plate and set them aside. Reserve the drippings in the dutch oven.
Repeat this process with the remaining thighs.
Add the onions, chopped parsley, garlic, green peppers, black pepper, curry powder, nutmeg, 1 teaspoon salt, and the remaining 2 tablespoons of butter to the reserved drippings in the dutch oven.
Cook over medium heat, stirring often until the onion is tender.
Stir in the raisins and tomatoes.
Over medium-high heat, bring the mixture to a boil. Then, reduce the heat to medium-low, and place the chicken back into the dutch oven.
Simmer for 15 minutes, covered. Then, uncover and cook for 15 more minutes, until a thermometer inserted into the thickest part of the chicken thighs reads 165 degrees F.
Serve the chicken and sauce over a bed of rice. Top with almonds and the extra chopped parsley!
