Country Captain with a Twist

Ingredients

• 2 lbs (900g) chicken thighs, boneless and skinless 2 lbs (900g) chicken thighs, boneless and skinless
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 chipotle peppers in adobo sauce, minced 2 chipotle peppers in adobo sauce, minced
• 1 cup (150g) raisins 1 cup (150g) raisins
• 1 cup (150g) dried apricots, chopped 1 cup (150g) dried apricots, chopped
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 32g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
2. 2.
   Add the chicken thighs and cook until browned on all sides. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant.
4. 4.
   Add the curry powder, cumin, paprika, dried thyme, salt, black pepper, and cayenne pepper (if using) to the skillet. Stir well to coat the vegetables with the spices.
5. 5.
   Return the chicken thighs to the skillet and add the minced chipotle peppers, raisins, dried apricots, diced tomatoes, and chicken broth. Stir to combine.
6. 6.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for about 30 minutes, or until the chicken is cooked through and tender.
7. 7.
   Serve the Country Captain over fluffy basmati rice and garnish with fresh cilantro.

Treat your ingredients with care...

• Chipotle peppers — Adjust the amount according to your spice preference. For a milder flavor, use only one chipotle pepper or omit it entirely.
• Dried apricots — Make sure to chop the dried apricots into small pieces to ensure they blend well with the other ingredients.

Tips & Tricks

• For a richer flavor, marinate the chicken thighs in the spice mixture for 30 minutes before cooking.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet during the last few minutes of cooking.
• Feel free to add additional vegetables such as carrots or peas for extra color and nutrients.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish tastes even better the next day as the flavors have time to meld together.

Serving advice

Serve the Country Captain with a side of fluffy basmati rice to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the chicken thighs on top of a bed of fluffy basmati rice and spoon the sauce over them. Garnish with a sprig of fresh cilantro for an elegant touch.