Chicken Country Captain

• servings: 8 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

½ cup raisins

1 frying chicken (about 3 pounds, cut into serving pieces)

1 cup flour

Salt and black pepper (to taste)

4 tablespoons butter (divided)

2 tablespoon cooking oil

1 medium onion (chopped)

1 large green bell pepper (chopped)

1 clove garlic (finely minced)

1 tablespoon curry powder

2 cups canned tomatoes (chopped)

Cooked rice

Toasted (silvered almonds)

Chutney (optional)

Directions

Put the raisins into a small bowl with enough very hot tap water to cover them completely. Let them sit in the hot water and get nice and plump while you prepare the rest of the recipe.

Prepare the chicken by salting and peppering it very well on both sides. Dredge it in flour and shake off the excess.

Over medium-high heat, add 2 tablespoons of the butter along with the oil in a skillet or Dutch oven large enough to fit all the chicken in a single layer. Brown the chicken on all sides. Remove it and set it aside.

Pour out the cooking oil and wipe the skillet. Add the remaining 2 tablespoons of butter, the onion, green peppers, garlic, and curry powder.

Cook and stir the mixture until the vegetables are wilted. Add the tomatoes and salt and pepper to taste. Bring the mixture up to a boil and add the chicken pieces back to the pan. Cover and cook until the chicken is cooked through, approximately 20 minutes.

When the chicken is cooked through, drain the water from the raisins and add them to the skillet.

Serve with cooked white or saffron rice, toasted almonds, and chutney (if desired) on the side.

Nutrition

• Serving Size: 1
• Calories: 400 kcal
• Total Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.3 g
• Cholesterol: 86 mg
• Sodium: 196 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 21 g