Country Captain

Ingredients

• 1 tablespoon(s) dark brown sugar
• 3 tablespoon(s) vegetable oil
• 1-½ cups all-purpose flour
• 2 3-1/2-pound chickens
• 2 tablespoon(s) unsalted butter
• 2 cup(s) chopped yellow onions
• Steamed white rice
• + 14 more ingredients
• • 1 cup(s) dried currants
  • 1 cup(s) chicken stock
  • 6 cup(s) canned whole peeled tomatoes
  • 1 tablespoon(s) minced garlic
  • 0.25 teaspoon(s) crushed red pepper
  • 1 bay leaf
  • 0.5 teaspoon(s) ground dried thyme
  • 1 cup(s) chopped celery
  • 1 teaspoon(s) freshly ground black pepper
  • 6 ounce(s) toasted slivered almonds
  • 1 tablespoon(s) paprika
  • 1 tablespoon(s) curry powder
  • 2 cup(s) chopped green bell peppers
  • 2 teaspoon(s) salt

1. Combine the flour, paprika, 1 teaspoon salt and the black pepper in a large shallow dish and stir to blend. Dredge the chicken pieces in the flour mixture, coating evenly. Shake off any excess. Set aside. 2. Heat the oil and 1 tablespoon butter in a large heavy saucepan over medium-high heat. ...

View full recipe at Food & Wine