Tuesday, February 1, 2011

Country Captain Chicken

Earlier I wrote about The Joy of Cooking and how it has helped me become a better cook. This weekend we gave the gift of Joy (sounds so lovely doesn't it?) to some wonderful newly-weds. It would be terrible for me to give a cook book without at least preparing a meal from it for this great couple. So T and I picked one of our favorite meals thus far. Country Captain Chicken.

This recipe looks daunting in time and its large ingredient list. I promise this meal is very delicious and easy to make. Aside from a tablespoon of brown sugar and some flour for coating the chicken it is also very healthy for the traditional diet and the paleo diet.

Country Captain Chicken
3 1/2 pounds of chicken parts (we used mixed thighs and breasts with bones and skin but you can use boneless skinless too if you prefer)
2/3 cup flour (if you are eating paleo you can omit this or use a coconut flour)
3 tbsp of butter (or olive oil)
1 bag of frozen onion and pepper mix
1 tbsp of curry powder
1 tsp of ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg (I know what you are thinking chicken and pie spice? Go with it)
1 14-16oz can of diced tomatoes
2/3 cup chicken stock (or water if you forgot to buy some like me)
2/3 cup of raisins
3 tbsp lemon juice
1 tbsp of brown sugar (this cuts acidity and reduces heartburn but you can omit it to meet your nutritional plan)
2-3 cloves of minced garlic
1/2 tsp of thyme
1/2 tsp salt
1/4 tsp of black pepper
Coat the chicken in flour.
In a large wide pot brown the chicken in melted butter (or hot olive oil)
That one on bottom looks like India.

Take out chicken and place to side for now. It is still raw, but it will go back in to cook a little bit later.
Add a little more butter to your pan and brown your onions and peppers.
Add your spices and stir for one minute while still on medium high. This step smells amazing.
Add the last of your ingredients and bring the temperature down to low.
Vegetables are ready for the chicken.

Stir a few times and then add your chicken back to the pot. Make sure the chicken is covered with the sauce. Let the chicken cook for at least 2 hours*. The longer you leave it the more tender the chicken.
* The recipe says 30 minutes on medium heat. If you are short on time follow this method.I love broccoli!

Serve this over rice for a more traditional meal or with vegetables for a more paleo meal.
I made roasted broccoli for dinner too. This is my favorite way to eat it. Cook it just like the kale chips with olive oil, salt, and pepper at 350 until browned on the edges.
I forgot to take a picture of the finished meal that night. It was much prettier with the rice and broccoli. However, the leftovers were just as delicious. (it's fridge magic I swear).


  1. yum - hey try Chineese Eggplant like the broccoli
    bake in oven till browning - with only a thin coat of EVOO and salt and pepper - really tasty treat....

  2. I'm not a big fan of eggplant. I'll have to try it again like this maybe it is the missing step to eggplant love.