Country Captain Casserole
Instructions:
- 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 (31â„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
- 1â„2 teaspoon coarsely ground black pepper
- 1â„4 teaspoon ground cumin
- 1 can (28 ounces) plum tomatoes in puree
- 1 can (141â„2 ounces) chicken broth or
- 13â„4 cups Chicken Broth
- 1â„2 cup dark seedless raisins
- 1 teaspoon salt
- 1â„4 cup chopped fresh parsley
- 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.
- 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.
- 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