Country Captain Chicken Fricassee
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
37
Spice
58
Sweetness
39
Sourness
44
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Toasted Almond (sliced)1
Salt2 tbsps
Vegetable Oil1 tbsp
Butter1 medium
Onion (diced)1 large
Yellow Bell Pepper (diced)2 cloves
Garlic (smashed)2 tsps
Curry Powder1 tsp
Thyme Leaves (fresh)1 pinch
Cayenne1 cup
Currants (dried)1 tbsp
HoneyDirections:
1
Preheat the oven to 375 degrees F
2
Heat a skillet over medium-high heat and add the almonds and toast swirling the pan until golden
3
Remove almonds and set aside, reserve skillet
4
Season the chicken all over with salt and pepper
5
Dredge the chicken in flour and shake off any excess
6
Heat the oil and butter in the skillet over medium high heat
7
Cook the chicken on both sides until golden brown, about 8 minutes
8
Transfer to a dish and set aside
9
Add the onion, bell pepper, garlic, curry powder, thyme, and cayenne to the pan
10
Stir to loosen up the brown bits on the bottom of the pan
11
Cook until the vegetables are tender, about 5 minutes
12
Stir in the tomatoes and nestle the chicken pieces in the sauce, bring the sauce up to a simmer and then transfer to the oven and cook until the chicken is cooked through and tender, 20 to 25 minutes
13
Remove skillet from the oven and transfer chicken to a serving dish
14
Spoon any oil off the surface of the sauce and discard
15
Bring the sauce to a simmer over medium heat, add the currants and simmer to thicken slightly
16
Season with salt and pepper, to taste
17
Spoon the sauce over the chicken and scatter the toasted almonds on top
18
Serve with a dollop of cool yogurt and herb sauce
19
In a bowl combine the first 4 ingredients, season with salt and pepper, to taste