Chicken Country Captain

Name: Chicken Country Captain
Yield: serves 4 to 6
Ingredients: One 3- to 3 1/2-pound chicken, cut into 10 pieces (see Know-how, page 129); 3/4 cup all-purpose flour; 2 teaspoons sea salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 onion, diced; 1 red bell pepper, cored, seeded, and diced; 2 celery stalks, diced; 3 garlic cloves, smashed and minced; 2 tablespoons hot curry powder; 1 tablespoon grated fresh ginger; 1 tablespoon fresh thyme; 1/2 teaspoon crushed red pepper flakes; 2 tablespoons balsamic vinegar; 1 cup low-sodium chicken broth; 2 tomatoes, cored and diced, or 1 cup canned diced tomatoes, with juices; 1/2 cup chopped dried apricots; Zest and juice of 1 orange; 1 tablespoon your favorite chutney, plus more for serving; 1/4 cup slivered almonds, toasted, for garnish (optional); 2 tablespoons chopped fresh parsley, for garnish (optional)

December 14, 2011

This exotically spiced curry of chicken, tomatoes, peppers, dried fruit, and nuts is proof of Southern food’s cosmopolitan roots. Served with steamed rice, slivered almonds, and fresh parsley, it is wonderfully bone-warming and fragrant.

Recipe notes

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