Throwdown's Country Captain Chicken
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
58
Sourness
48
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
3 tbsps
Ancho Chili Powder2 tsps
Ground Cumin2 tsps
Ground Coriander2 tsps
Fennel (ground)2 tsps
Ground Turmeric1 tsp
Ground Cardamom1 tsp
Ground Cloves2 tbsps
Unsalted Butter2 cups
Grain Rice (long-)1 cup
Water1.5 tsps
Kosher Salt1 tbsp
Canola Oil1.5 cups
All-Purpose Flour1
Salt2 cloves
Garlic (thinly sliced)1 cup
White Wine (dry)2 cups
Chicken Stock (homemade)1 cup
Currants1.5 tbsps
Thyme Leaves (chopped fresh)1
HoneyDirections:
1
Watch how to make this recipe
2
For the coconut rice with green onions: Melt the butter in a medium saucepan over high heat
3
Add the onion and cook until soft, about 2 minutes
4
Add the rice and stir to coat the grains in the butter
5
Add the coconut milk, water, salt and pepper and bring to a boil, stir once, cover the pot, reduce the heat to medium-low and cook until tender, about 16 minutes
6
Remove from the heat and let the rice sit, covered for 5 minutes
7
Remove the lid, fluff with a fork and fold in the green onion
8
Let sit 5 minutes before serving
9
Preheat the oven to 325 degrees F
10
Heat the oil in a large, high sided saute pan over medium-high heat
11
Add the bacon and cook until golden brown and crisp
12
Remove with a slotted spoon to a plate lined with paper towels
13
Add the butter and 1 tablespoon of canola to the rendered bacon fat in the pan and heat until it begins to shimmer
14
Put the flour in a shallow bowl and season liberally with salt and pepper
15
Season the chicken on both sides with salt and pepper, dredge in the flour and tap off any excess
16
Sear the chicken on both sides until golden brown
17
Remove to plate
18
Add the onion and bell pepper to the pan, season with salt and pepper and cook until soft, about 5 minutes
19
Add the garlic and the serrano and cook for 1 minute
20
Stir in the curry powder and cook for 1 minute
21
Add the wine and cook until reduced by 3/4
22
Add the chicken stock, bring to a simmer and reduce slightly
23
Stir in the tomatoes, currants or raisins, thyme, 2 teaspoons of honey and season with a little salt and pepper and bring to a simmer
24
Nestle the chicken thighs into the pan, cover with a tight fitting lid and bake in the oven for 35 minutes
25
Remove the lid after 35 minutes and continue to bake an additional 15 minutes
26
Remove the chicken to a platter and tent slightly to keep warm
27
Put the pan and sauce back on the burner over high heat and bring to a boil
28
Let the sauce reduce slightly, then season with salt, pepper, and honey, to taste
29
Stir in the parsley
30
Spoon the sauce over the chicken and top with the bacon, almonds and more parsley
31
Serve with Coconut Rice with Green Onions
32
Combine all the spices in a small bowl