Country Captain Recipe
Country Captain is a very easy to prepare recipe. Enjoy this amazingly mouth watering Country Captain dish; I am sure you would love to share your experience with me.
Ingredients
1 (3-pound) chicken, cut up
Seasoned salt
1/2 cup flour
1 teaspoon commercial spice blend or your own blend of spices
2 tablespoons butter
2 tablespoons cold-pressed olive oil
1 (28 ounce) can Italian plum tomatoes
1 tablespoon (or to taste) curry powder
1 teaspoon dried thyme leaves
2 garlic cloves, minced
2 tablespoons dried onion flakes
1/2 teaspoon pepper
1/2 teaspoon seasoned salt (optional)
1/2 cup dried currants
1/2 cup slivered almonds
Directions
Rinse the chicken and pat dry.
Season each chicken piece lightly with seasoned salt.
Combine the flour and spice blend in a plastic bag and shake to blend.
Shake each chicken piece in the bag of flour mixture until coated.
Heat the butter and olive oil in a skillet over medium heat.
Brown the coated chicken pieces in the skillet.
Remove the chicken to a 9xl3 inch baking dish or large casserole and arrange in one layer.
Preheat the oven to 350 degrees.
Strain the juices from plum tomatoes through a sieve into a 4 cup measuring cup, pushing juice and seeds out of each tomato.
Whisk the curry powder, thyme, garlic, onion flakes, pepper and seasoned salt into the tomato juice.
Pour the tomato mixture evenly over the chicken in the baking dish.
Cover the dish tightly with foil.
Bake for 40 minutes.
Remove from oven and remove foil.
Sprinkle with the currants and almonds.
Bake, uncovered, for 20 to 30 minutes longer or until bubbly.
Serve with rice cooked in chicken broth.
Season each chicken piece lightly with seasoned salt.
Combine the flour and spice blend in a plastic bag and shake to blend.
Shake each chicken piece in the bag of flour mixture until coated.
Heat the butter and olive oil in a skillet over medium heat.
Brown the coated chicken pieces in the skillet.
Remove the chicken to a 9xl3 inch baking dish or large casserole and arrange in one layer.
Preheat the oven to 350 degrees.
Strain the juices from plum tomatoes through a sieve into a 4 cup measuring cup, pushing juice and seeds out of each tomato.
Whisk the curry powder, thyme, garlic, onion flakes, pepper and seasoned salt into the tomato juice.
Pour the tomato mixture evenly over the chicken in the baking dish.
Cover the dish tightly with foil.
Bake for 40 minutes.
Remove from oven and remove foil.
Sprinkle with the currants and almonds.
Bake, uncovered, for 20 to 30 minutes longer or until bubbly.
Serve with rice cooked in chicken broth.
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