[Cooking] Country Captain

I tried this Country Captain recipe from Good Housekeeping magazine.  I didn't even know what Country Captain is before.  From reading online, I found out that "Country Captain is an Americanized "curry" recipe dating back at least 154 years.  Considered Southern fare for most of its long life, classic country captain combines seared chicken with bell peppers, tomatoes and bottled curry powder. Golden raisins or currants provide sweetness, and slivered almonds offer crunch. An array of condiments such as bacon, coconut, scallions, and peanuts make the dish festive."  Dr. P thought the curry chicken and rice dish tasted like a cross between Indian and Moroccan food.  I like the curry and cumin flavor with the tomato sauce.  Lots of veggies, and very tender chicken thigh meat.  Great recipe, although I could use a little bit more salt....


Country Captain
http://www.goodhousekeeping.com/recipefinder/country-captain-recipe-ghk0111
Serves: 6


Ingredients

* 2 tablespoons vegetable oil
* 2 stalks green onion, thinly sliced, plus additional for garnish
* 2 cups long-grain white rice
* 3 cups water
* 4 carrots, cut into 1/4-inch half-moons
* 1 large sweet onion, finely chopped
* 1 large yellow pepper, finely chopped
* 2 cloves garlic, finely chopped
* 1 tablespoon fresh ginger, grated and peeled
* 1 tablespoon curry powder
* 1 teaspoon garam masala or ground cumin (I used ground cumin)
* 2 cans no-salt-added diced tomatoes, undrained
* 1/2 cup golden raisins
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 1/2 pound skinless boneless chicken thighs
* 1/4 cup sliced almonds, lightly toasted


(How the dish looked like when it first came out of the oven in a pot)

Directions

1. Preheat oven to 350 degrees F.

2. In a 7-quart Dutch oven or other heavy, ovenproof pot with lid, heat 1 tablespoon oil on medium-high. Add green onions and rice and cook 2 minutes or until onions soften, stirring. Add water and heat to boiling. Cover and bake 15 minutes.

3. Meanwhile, in a 12-inch skillet, heat remaining tablespoon oil on medium-high. Add carrots, onion, pepper, and garlic. Cook 6 minutes or until golden and tender, stirring occasionally.

4. Add ginger, curry, and garam masala or ground cumin. Cook 1 minute, stirring. Add tomatoes and raisins. Heat to boiling.

5. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper over chicken. Add chicken thighs to pan, submerging in vegetable mixture. Heat mixture to boiling and cook 2 to 4 minutes or until chicken just loses its pink color throughout.

6. Uncover rice and pour chicken mixture over, spreading in even layer. Cover and bake 25 minutes longer. Garnish with almonds and green onions.

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