Country Captain Chicken

Ingredients · per serving

• 300 ml Chicken stock
• 1 medium Green bell pepper
• 1 medium Lemon
• 1 medium Lime
• 2 tbsp Plain flour
• 1 medium Red bell pepper
• to taste Black pepper
• 4 cloves Garlic
• 3 tbsp Mango chutney
• 2 tbsp Olive oil
• 100 ml Coconut milk
• ¼ tsp Cayenne pepper
• 2 tbsp Mild curry powder
• 1 tsp Ground cumin
• 30 g Sliced almonds
• 60 g Sultanas
• 2 tbsp Tomato purée
• 150 g Long-grain rice
• 3 tbsp Fresh coriander
• 1 tsp Dried thyme
• to taste Salt
• 400 g Tinned chopped tomatoes
• 4 thighs Chicken thigh
• 1 tsp Smoked paprika
• 1 large Onion

Instructions

1. Pat the chicken thighs dry. Season with salt and pepper. Dust lightly with flour, shake off excess.
2. Heat 2 tbsp olive oil in a wide heavy pan over medium-high heat. Brown the chicken skin-side down 6-7 min until deep gold. Flip, 3 min more. Lift onto a plate.
3. Lower heat to medium. Add the diced onion and bell peppers to the pan. Cook 6-7 min until soft.
4. Add minced garlic, mild curry powder, ground cumin, smoked paprika, dried thyme and a pinch of cayenne. Stir 60 seconds.
5. Stir in tomato purée, cook 1 minute. Add the tinned tomatoes, chicken stock and coconut milk. Scrape any brown bits off the pan.
6. Add the sultanas. Return the chicken (skin-side up) with any plate juices. Bring to a simmer.
7. Cover, lowest heat, simmer 30 minutes until the chicken is cooked through and the sauce has thickened. Squeeze in a wedge of lemon to brighten.
8. Cook the rice separately: rinse, combine with 300ml water + pinch salt. Boil, cover, lowest heat 12 min, rest 5 min. Plate the rice. Lay the chicken on top, spoon sauce generously over. Scatter toasted almond flakes, chopped coriander, mango chutney on the side, lime wedge.

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