Country Captain

Recipe Ingredients

1		Stewing hen - =or=- capon, (5 1/2-to-6 lb)
		Cleaned and dressed
2		Bay leaves
2		Celery - (include tops)
2		Water
2		Yellow onions - peeled (large)
		Coarsely chopped
2		Sweet green peppers; cored - seeded and coarsely (large) ch
2		Garlic cloves - peeled and crushed
1/4 cup	59ml	Olive or other cooking oil
1/3 cup	30g / 1.1oz	Minced parsley
1 cup	160g / 5.6oz	Dried currants or raisins
1 tablespoon	15ml	Curry powder
1 teaspoon	5ml	Cayenne pepper
1/4 teaspoon	1.3ml	Freshly ground black pepper
1/2 teaspoon	2.5ml	Dried thyme - crumbled
1/4 teaspoon	1.3ml	Ground cloves
2 teaspoons	10ml	Salt
2		Tomatoes - (1 lb, 12 oz)
		With their juice
3 cups	711ml	Reserved chicken stock
1 cup	93g / 3.3oz	Toasted slivered almonds - (topping)

Recipe Instructions

REMOVE ALL BODY FAT from the cavity of the bird, then place the bird and giblets in a large kettle. Add the bay leaves, celery and water, cover, and simmer 10-to-15 minutes; remove the liver and reserve.

Re-cover the chicken and simmer 1-to-1 1/2 hours or until tender.

Lift the chicken from the kettle and cool, strain the stock and reserve. In the same kettle, stir-fry the onions, green peppers and garlic in the oil 8-to-10 minutes over moderate heat until the onions are golden. Add all remaining ingredients except the almonds and simmer, uncovered, 45 minutes, stirring now and then. Meanwhile, skin the chicken, remove the meat from the bones, and cut in bite-sized pieces; also dice the giblets and reserved liver. Add the chicken, giblets and liver to the kettle and simmer, uncovered, for 15 minutes.

NOTE: At this point, you can cool the mixture to room temperature, ladle into 1-quart freezer containers, filling to about 1-inch of the top. Snap on the lids, label and date, then set in a zero-degree freezer and freeze until firm. The Country Captain can be made several weeks--even months--ahead of time. When ready to serve, place the blocks of frozen Country Captain in a large, heavy kettle, set over low heat, cover and bring slowly to serving temperature, stirring now and then, taking care not to break up the chunks of chicken.

Remove and discard the bay leaves. Serve the Country Captain over fluffy boiled rice (you can cook the rice while the Country Captain reheats) then sprinkle each portion with some of the toasted slivered almonds.

JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

Source:
30 Low-Fat Meals in 30 Minutes (Faye Levy)

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