Country Captain

Country Captain

Serves 6 - 8

1 (4 to 5 pound) stewing chicken, cut into 10 pieces (4 to 5 pounds of thighs would work well too)
1 sweet onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large stalk celery, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed or chopped tomatoes
1 tablespoon curry powder (or to taste)
1/4 teaspoon ground thyme
Salt and pepper
1/4 cup currants or raisins, for garnish
1/4 cup sliced almonds, for garnish
Chopped flat leaf parsley, for garnish
Cooked white rice, for serving

Preheat the oven to 325°.

Season the chicken pieces generously with salt and pepper. Heat canola or safflower oil in a large braiser pan or dutch oven over high heat. Once the oil is hot, add the chicken (in batches if necessary) and brown well on both sides, about 4 minutes per side. Remove the chicken from the pan and set aside.

Reduce the heat to medium. Add the peppers, celery, and onion and saute until softened, about 6 -7 minutes. Add garlic and cook for one more minute. Pour in the tomatoes and bring to a boil. Reduce the heat and allow to simmer for 10 minutes. Stir in the thyme, curry powder, salt, and pepper. Taste and adjust seasonings as desired.

Nestle the chicken pieces into the tomato sauce. Cover the pan and bake until chicken is tender and the sauce is thickened, about 2 hours. Spoon sauce and chicken over white rice. Garnish with currants, sliced almonds, and parsley.