Country Captain Chicken: A Southern Classic with a Twist!

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: bone-in chicken thighs

Skinless chicken reduces fat, while bone-in thighs are more economical.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric + cumin

A homemade blend can be tailored for flavor and is often cheaper.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Cranberries provide a similar sweetness with less sugar.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are nutritious and sunflower seeds are often less expensive.

Add 1/2 cup of all-purpose flour to a Ziploc bag.

Add 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/4 teaspoon of cayenne pepper to the bag and mix.

Add 6 chicken thighs to the bag, seal it, and shake until coated.

In a Dutch oven, melt about 2 tablespoons of butter and 2 tablespoons of olive oil.

Add the coated chicken thighs skin side down and fry on medium-high heat for 7-8 minutes until seared.

Flip the chicken and fry for a few more minutes until nearly cooked through, then remove and set aside.

In the same Dutch oven, add another tablespoon of butter and a bit more oil, followed by a small chopped onion and 3 cloves of garlic; sauté for 2-3 minutes.

Add a chopped green bell pepper, 1 teaspoon of salt, and 1 teaspoon of ground black pepper; stir.

Add 1 tablespoon of mild curry powder and 1/2 teaspoon of nutmeg; stir and sauté until fragrant.

Stir in 1 large can of diced tomatoes and 1/2 cup of raisins, bringing to a boil.

Return the chicken to the pot, reduce heat, cover, and simmer for about 15 minutes.

Serve over cooked white rice and garnish with chopped parsley and roasted almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens