If you’re not from Charleston or the Lowcountry, this dish may be unfamiliar.
But for those who know it, love is Country Captain Chicken.
This recipe was originally prepared with drumsticks, but we prefer using chicken thighs.
Credit:Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
The key to creating a depth of flavor in this dish is to use high-quality curry powder.
It should be so fresh that opening the jar perfumes the kitchen.
1 1/2Tbsp.curry powder
1tsp.black pepper
1/2tsp.ground nutmeg
2(14.5-oz.)
Place chicken thighs, a few at a time, in bag of flour mixture, shaking to coat.
When all chicken thighs are coated, discard flour mixture.
Heat oil and 2 tablespoons of the butter in a large Dutch oven over medium, stirring until melted.
Turn and cook until browned on other side, about 2 minutes.
Transfer thighs to a plate, reserving drippings in Dutch oven.
Repeat twice with remaining thighs.
Stir in tomatoes and raisins.
Bring mixture to a boil over medium-high; reduce heat to medium-low, and return chicken to Dutch oven.
Serve chicken and sauce over rice.
Garnish with almonds and reserved chopped parsley.
