Country Captain

• 12 bone-in chicken thighs, skinned and trimmed S&P
• 1 tsp veg oil
• 2 lg onions, chopped
• 1 medium green pepper, chopped coarsely
• 4 garlic cloves, minced
• 1 12 tbsp. sweet paprika
• 1 tbsp. Madras-style curry powder
• 1/4 tsp cayenne pepper
• 3 tbsp flour
• 1 can chicken stock
• 1 can (14 oz) diced tomatoes, or 1/2 can plum tomatoes, chopped
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 c. raisins
• 1 ripe mango, peeled, pitted, cut into 1/4 inch dice
• 1/4 cup minced fresh parsley

1. Preheat oven to 300. S&P chicken In Dutch oven, heat oil and brown chicken, in batches, about 5 minutes each side. Put aside. In 1 tbsp remaining fat, soften onions and pepper, adding garlic, paprika, curry, and cayenne for the last 30 seconds. Stir in flour and cook 1-2 minutes Add stock, scraping pot. Add tomatoes, bay leaf, thyme, raisings, and mango and bring to a boil, simmering 10 minutes Add chicken, return to simmer, cover and put in oven Cook 30 minutes or more, add parsley and serve.

chicken, oil, onions, green pepper, garlic, sweet paprika, madrasstyle curry powder, cayenne pepper, flour, chicken stock, tomatoes, bay leaf, thyme, raisins, mango, fresh parsley

Taken from www.epicurious.com/recipes/member/views/country-captain-50126643 (may not work)