jglass
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Country Captain Casserole
P R E P 30 minutes B A K E 1 hour MA K E S 8 main-dish servings
Though the exact origin of this well-known dish is often debated, its
great flavor is never in dispute. Try it with basmati rice.
2 tablespoons plus 1 teaspoon
vegetable oil
2 chickens (31⁄2 pounds each), each
cut into 8 pieces and skin
removed from all but wings
2 medium onions, chopped
1 large Granny Smith apple, peeled,
cored, and chopped
1 large green pepper, chopped
3 large garlic cloves, finely chopped
1 tablespoon grated, peeled fresh
ginger
3 tablespoons curry powder
1⁄2 teaspoon coarsely ground black
pepper
1⁄4 teaspoon ground cumin
1 can (28 ounces) plum tomatoes in
puree
1 can (141⁄2 ounces) chicken broth or
13⁄4 cups Chicken Broth (page 9)
1⁄2 cup dark seedless raisins
1 teaspoon salt
1⁄4 cup chopped fresh parsley
1. In nonreactive 8-quart Dutch oven, heat 2 tablespoons oil over
medium-high heat until very hot. Add chicken, in batches, and cook until
golden brown, about 5 minutes per side.With slotted spoon, transfer
chicken pieces to bowl as they are browned.
2. Preheat oven to 350°F. In same Dutch oven, heat remaining 1 teaspoon
oil over medium-high heat. Add onions, apple, green pepper, garlic, and
ginger; cook, stirring frequently, 2 minutes. Reduce heat to medium; cover
and cook 5 minutes longer.
3. Stir in curry powder, black pepper, and cumin; cook 1 minute. Add
tomatoes with their puree, broth, raisins, salt, and chicken pieces. Heat
to boiling over high heat; boil 1 minute. Cover and place in oven. Bake
1 hour. Sprinkle with parsley.
P R E P 30 minutes B A K E 1 hour MA K E S 8 main-dish servings
Though the exact origin of this well-known dish is often debated, its
great flavor is never in dispute. Try it with basmati rice.
2 tablespoons plus 1 teaspoon
vegetable oil
2 chickens (31⁄2 pounds each), each
cut into 8 pieces and skin
removed from all but wings
2 medium onions, chopped
1 large Granny Smith apple, peeled,
cored, and chopped
1 large green pepper, chopped
3 large garlic cloves, finely chopped
1 tablespoon grated, peeled fresh
ginger
3 tablespoons curry powder
1⁄2 teaspoon coarsely ground black
pepper
1⁄4 teaspoon ground cumin
1 can (28 ounces) plum tomatoes in
puree
1 can (141⁄2 ounces) chicken broth or
13⁄4 cups Chicken Broth (page 9)
1⁄2 cup dark seedless raisins
1 teaspoon salt
1⁄4 cup chopped fresh parsley
1. In nonreactive 8-quart Dutch oven, heat 2 tablespoons oil over
medium-high heat until very hot. Add chicken, in batches, and cook until
golden brown, about 5 minutes per side.With slotted spoon, transfer
chicken pieces to bowl as they are browned.
2. Preheat oven to 350°F. In same Dutch oven, heat remaining 1 teaspoon
oil over medium-high heat. Add onions, apple, green pepper, garlic, and
ginger; cook, stirring frequently, 2 minutes. Reduce heat to medium; cover
and cook 5 minutes longer.
3. Stir in curry powder, black pepper, and cumin; cook 1 minute. Add
tomatoes with their puree, broth, raisins, salt, and chicken pieces. Heat
to boiling over high heat; boil 1 minute. Cover and place in oven. Bake
1 hour. Sprinkle with parsley.
