Country Captain by Aaron Deal

062013_afwf_recipe_aaronAaron Deal, Executive Chef of The River and Rail in Roanoke, VA

Country Captai
  • ½ Cup chicken stock
  • ½ Cup dried golden raisins
  • 1½ tbsp Curry powder
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • 6 oz. Country ham, chopped
  • 12 Skin on chicken thighs, trimmed
  • 3 Peeled and sliced carrots (avg size), cut into coins
  • 2 Diced bell peppers, red or yellow
  • 1 Large sweet yellow onion, ¼" dice
  • 3 Garlic cloves
  • 1 28 oz. Can whole peeled plum tomatoes, broken into pieces
  • ⅔ Cup sliced toasted almonds
  • ½ Cup sliced fresh chives
  • 4 Servings cooked white or brown rice
  1. Preheat the oven to 350°.
  2. Pour the stock into a small saucepan and bring to a boil over high heat.
  3. Place the raisins in a small bowl and pour enough broth over them to cover.
  4. Brown the country ham pieces on medium high heat in a heavy bottomed skillet or pan, stirring often. Once browned, remove from pan and reserve.
  5. Using the same pan, carefully brown skin side then opposite side of chicken thighs until golden brown. Remove from pan.
  6. Next, add the carrots, peppers, onions, and garlic and cook until lightly browned and tender.
  7. Add the tomatoes, curry powder, salt pepper and raisins.
  8. Reduce the heat to medium low, and simmer until the tomatoes have cooked down to a puree and the sauce has thickened around the vegetables, about 8 minutes.
  9. Next, carefully place the thighs into the pot.
  10. Cover and bake approximately 15 minutes.
  11. Remove lid and continue baking an additional 10 or so minutes.
  12. Remove from oven.
  13. To serve: Season with salt and pepper to taste. Serve chicken and sauce over hot, cooked rice. Garnish with sliced almonds and chives.

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