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Lee Bros. country captain

  • Preparation Time30 mins
  • Cooking Time4 mins
  • DifficultyEasy
125ml chicken stock
1/2 cup dried currants or sultanas
1 tbsp curry powder
1 tbsp garam masala
1 1/2 tsps salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
125g rasher bacon, chopped
12 chicken thighs, skin on, trimmed of excess skin and fat
1 large flavourful dried chilli, such as guajillo or pasilla, split, seeds removed
2 1/3 cups peeled and sliced carrots (1/2-cm thick rounds), about 625g bunch weighed with tops
1) Preheat the oven to 180C/Gas 4.

2) Pour the stock into a small saucepan and bring to a boil over high heat. Put the currants in a small bowl and pour enough stock over them to cover. Set aside.

3) In another small bowl, combine the curry powder, garam masala, salt and black pepper and reserve.

4) Scatter the rasher bacon in a 4 to 5 1/2 litre enamelled cast-iron pot or Dutch oven over medium-high heat. Stir the pieces around occasionally until the rasher bacon is firm and just golden brown, about 5 minutes. With a slotted spoon, transfer the rasher bacon to a small bowl and reserve.

5) Pour off all but 2 tablespoons of fat from the pot, reserving the excess fat in a small bowl. Brown the chicken thighs in batches over a medium-high heat, taking care not to crowd them in the pot, until they are golden brown, about 5 minutes per side. Add the reserved rasher bacon fat, 1 teaspoon at a time, if the pot becomes too dry. Remove the chicken and reserve in a medium bowl.

6) Add 2 teaspoons of the reserved rasher bacon fat to the pot (if there is none left, use 2 teaspoons of canola or vegetable oil). Add the chilli and toast in the fat, about 30 seconds per side, until very fragrant.

7) Add the carrots, peppers, onions and garlic and cook until slightly softened, about 6 minutes. Add the tomatoes, spice mixture, ginger and the currants and stock. Reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a puree and the sauce has thickened around the vegetables, about 8 minutes.

8) Nest the chicken thighs gently in the vegetable sauce so that the skin side faces up and is above the surface of the gravy. Tent the pot loosely with foil and transfer to the middle tray of the oven. Bake until the country captain resembles a roiling stew around the chicken thighs, about 20 minutes.

9) Remove the foil and bake until the sauce has thickened further and the chicken skin is just beginning to crisp, about 15 minutes more.

10) Remove from the oven, skim any excess fat from the surface, and season to taste with salt and pepper. Discard the chilli.

With tongs, transfer three thighs to each of four wide, deep bowls filled with 1 cup of hot white rice. Spoon the sauce over the chicken and the rice and garnish with the reserved rasher bacon, almonds and parsley.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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