Country Captain

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken thighs
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Buffer
1		Onion - thinly sliced
1		Diced tomatoes - (28 oz) - with juice
1/2 cup	46g / 1.6oz	Slivered blanched almonds
1/2 cup	80g / 2.8oz	Golden raisins
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1 teaspoon	5ml	Curry powder
1 teaspoon	5ml	Chopped fresh parsley
1 teaspoon	5ml	Ground thyme

Recipe Instructions

Position a rack in the lower third of oven. Preheat to 350 degrees.

Rinse the chicken thighs and pat dry with paper towels.

Heat the oil in a large, heavy saute pan over medium-high heat. Add the chicken, skin-side down, and saute about 5 minutes on each side, turning once, until well browned. Remove to an ovenproof Dutch oven.

Pour off all but 1 tablespoon of the fat from the saute pan. Add the butter and place over medium heat. When melted, add the onion and saute about 5 minutes, until softened. Add the tomatoes and cook until broken up, about 10 minutes longer.

Meanwhile, in a small skillet, stir and toss the almonds over medium-high heat until toasted. Add to the saute pan along with the raisins, salt, white pepper, curry powder, paisley, and thyme. Stir to mix well and cook for 5 minutes to blend the flavors.

Pour the sauce over the chicken pieces, cover tightly, and bake 35 to 45 minutes, until the chicken is cooked through and very tender. Serve hot.

This recipe yields 4 servings.

Source:
Cookbook Digest, Sep/Oct, 1999

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