Georgia Country Captain Chicken
Embark on a culinary journey to the heart of the South with Georgia Country Captain Chicken, a classic comfort dish bursting with bold flavor and fragrant spices. This Southern-meets-Indian-inspired recipe features tender, golden-browned chicken thighs simmered in a rich tomato-based sauce infused with curry powder, cinnamon, and the natural sweetness of golden raisins. Diced onions and bell peppers add depth, while a garnish of toasted almonds and fresh parsley provides the perfect finishing touch. Ready in just under an hour, this one-pot wonder is ideal for weeknight dinners or cozy family gatherings. Serve it over fluffy steamed rice for a complete meal that will transport your taste buds to the historic kitchens of the Southern coastline.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 0.5 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 pieces garlic cloves, minced
- 2 teaspoons curry powder
- 0.5 teaspoon ground cinnamon
- 14.5 ounces canned diced tomatoes
- 1 cup chicken broth
- 0.5 cup golden raisins
- 0.25 cup sliced almonds, toasted
- 2 tablespoons parsley, chopped (for garnish)
- 4 cups steamed white rice (optional, for serving)
Instructions
Preheat the oven to 350°F (175°C).
Pat the chicken thighs dry with paper towels. In a shallow dish, mix the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Dredge the chicken thighs in the seasoned flour, shaking off any excess.
In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the diced onion and green bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic, curry powder, cinnamon, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for 1-2 minutes, stirring, until the spices are fragrant.
Stir in the diced tomatoes (including their juices), chicken broth, and golden raisins. Bring the mixture to a simmer and return the chicken thighs to the skillet, nestling them into the sauce.
Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven. Sprinkle the dish with toasted sliced almonds and chopped parsley for garnish.
Serve hot over steamed white rice, if desired.
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1697 mg | 74% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 19.9 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
