Country Captain

Name: Country Captain
Ingredients: 1 (3- to 4-lb.) whole chicken, cut into 8 pieces; 3 1/2 teaspoons kosher salt, divided; 1 1/2 teaspoons freshly ground black pepper, divided; 1/4 cup vegetable oil; 1 large yellow onion, chopped; 4 celery ribs, chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 6 garlic cloves, finely chopped; 1 (1-inch) piece fresh ginger, finely chopped; 2/3 cup dried currants, divided; 2 tablespoons garam masala; 1 tablespoon ground coriander; 1 tablespoon paprika; 1 teaspoon ground turmeric; 1 (14.5-oz.) can whole, peeled tomatoes, chopped; 1 tablespoon tomato paste; 2 tablespoons cane syrup; 1/3 cup slivered almonds; Cooked white long-grain rice

20 ingredients

5 steps

Ingredients

1 (3- to 4-lb.) whole chicken, cut into 8 pieces
3 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1/4 cup vegetable oil
1 large yellow onion, chopped
4 celery ribs, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
6 garlic cloves, finely chopped
1 (1-inch) piece fresh ginger, finely chopped
2/3 cup dried currants, divided
2 tablespoons garam masala
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon ground turmeric
1 (14.5-oz.) can whole, peeled tomatoes, chopped
1 tablespoon tomato paste
2 tablespoons cane syrup
1/3 cup slivered almonds
Cooked white long-grain rice

Directions

1

Sprinkle chicken with 1 1/2 tsp. salt and 1 tsp. black pepper. Cook chicken, skin side down, in hot oil in a 5-qt. Dutch oven over medium heat, turning once or twice, about 10 minutes or until golden brown. Transfer chicken pieces to a platter, reserving 2 Tbsp. drippings in Dutch oven.
2

Cook chopped yellow onion, next 5 ingredients, and 1/3 cup dried currants in hot drippings over medium heat, stirring occasionally, 8 to 10 minutes or until onions are tender.
3

Stir garam masala, next 3 ingredients, and remaining 2 tsp. salt and 1/2 tsp. black pepper into onion mixture, and cook, stirring often, 3 to 4 minutes or until spices are toasted. Stir in tomatoes, tomato paste, and cane syrup. Cover and reduce heat to low.
4

Preheat oven to 350°. Simmer mixture in Dutch oven over low heat, stirring occasionally, 25 minutes or until mixture thickens into a chunky sauce. Add chicken pieces, pressing gently to submerge in sauce; cover.
5

Bake at 350° for about 1 hour or until chicken is tender. Sprinkle with almonds and remaining 1/3 cup currants. Serve chicken and sauce over hot cooked rice.