Country Captain

 

This is a recipe that I cut out of the Boston Globe umpteen years ago. 

       

Do you have clippings like this in your recipe files? Do you even have printed recipes anymore or is everything digitized?

 

About 5 years ago, I was happy to find these photo albums in a discount store which is now out of business. I wasn't even sure if photo albums like these were still available. Each page has a sticky backing with plastic film over the top so you can just pop your recipe or photo, obviously, on the stickum and it will stay in place, but it can also easily lift out. With stuff like this in that discount store it's no wonder they went out of business. HA HA! 

I was so proud of myself for organizing my recipes. 😁 I continue to use these albums to find my old recipes, but I seldom add anything new. I found today's recipe in the third volume under the "chicken and turkey" category, and I'm happy to be able to share it with you. It's a keeper!

As the newspaper clipping indicates, Country Captain is a chicken stew that's a cross between chicken creole and chicken curry that's supposed to have come from a retired sea-captain with memories of the spices of his seafaring days. 

The flavors in this dish are awesome. It's not spicy - and the raisins get all plumped up and give that bit of sweetness that goes really well with curry. I made the dish this afternoon and cut the recipe in half as I only had 6 pieces of chicken (boneless, skinless chicken thighs), instead of the 12 serving size pieces indicated. I happened to have a box of Near East couscous with roasted garlic and olive oil which went really well with this dish.

Country Captain

2 to 4 tablespoons of olive oil

12 serving-size pieces of chicken, skinless

2 medium onions, chopped

2 medium green peppers, cut into strips

3 cloves of garlic (I use 4)

2 teaspoons of curry powder (I use 3 heaping teaspoons)

3/4 teaspoon turmeric

1 large can crushed tomatoes (I like Pastene ground peeled - 28 oz. can)

1/3 cup raisins

salt to taste

1/3 cup flaked almonds (I didn't use)

Heat 2 tablespoons of the oil in a large shallow pan. Cook the chicken pieces in it for 2-3 minutes each side, then remove them. Saute the chopped onions, peppers and garlic in the same oil for 3 to 4 minutes or until the onions have softened. (If necessary, add the remaining oil at this stage.)

Stir in the curry powder and the turmeric, then add the tomatoes and raisins. 

Bring to simmering and return the chicken pieces to the pan; salt lightly; cover and continue simmering for 25 minutes.

During this time toast the almonds by spreading them in a shallow pan and bake in a 300F degree oven for 5-6 minutes or until they are light brown. Check the seasoning of the chicken and adjust if necessary. Serve on a large, heated platter. Sprinkle the almonds on top. Serves six to eight.