Chicken & Shrimp Ragoût with Curry Spices

Ingredients

• 2 tablespoons chopped fresh flat-leaf parsley
• 2 Tbs. unsalted butter
• 3 Tbs. peanut or vegetable oil
• 2 ribs celery, cut into ½-inch dice (1 cup)
• 1 green bell pepper, cut into ½-inch dice (1 cup)
• 1 red bell pepper, cut into ½-inch dice (1 cup)
• 1 small onion, peeled and cut into ½-inch dice (1 cup)
• + 10 more ingredients
• • 4 cloves garlic, minced
  • 2 Tbs. homemade Curry Spice Blend or store-bought hot (Madras) curry powder
  • 1 tsp. dried thyme
  • 2-¼ lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 28-oz. can plum tomatoes, drained and coarsely chopped; with their juices
  • 2 cups homemade or low-salt chicken broth
  • ½ cup dried currants
  • 25 to 30 jumbo shrimp (21-25 count; about ¼ pounds), peeled and deveined
  • Toasted Almond Rice for serving

Heat 1 Tbs. each of the oil and butter over medium-high heat in a large (at least 6-quart) Dutch oven. Season the chicken liberally with salt and pepper. Add half of the chicken pieces and sear until golden brown on two sides, about 6 min. For best browning, stir infrequently and only to flip the...

View full recipe at Fine Cooking