• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Throwdown's country captain chicken

  • 4servings
  • 75minutes

Add to MenuAdd to Calendar

Source: www.foodnetworktv.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, D, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tbsps ancho chilli powder

  2. 2 tsps ground cumin

  3. 2 tsps ground coriander

  4. 2 tsps ground fennel

  5. 2 tsps ground turmeric

  6. 1 tsp ground cardamom

  7. 1 tsp ground cloves

  8. 1 tsp ground chilli de arbol

  9. 1 tsp ground black pepper

  10. 15g unsalted butter

  11. 65ml (1/4; cup) finely diced Spanish onion

  12. 500ml (2 cups) long-grain rice

  13. 1 (375-400g) tin unsweetened coconut milk

  14. 240ml water

  15. 11/2; tsps salt

  16. 1/4; tsp freshly ground black pepper

  17. 4 green onions, thinly sliced

  18. 2 tsps rapeseed oil

  19. 6 slices bacon, diced

  20. 25g unsalted butter

  21. 1 tbsp rapeseed oil

  22. 375ml (11/2; cups) plain flour

  23. Salt and freshly ground black pepper

  24. 8 bone-in chicken thighs, skin removed

  25. 1 medium Spanish onion, halved, thinly sliced

  26. 1 large pepper, halved, seeded, thinly sliced

  27. 2 cloves garlic, thinly sliced

  28. 1/2; serrano chilli, finely diced

  29. 2 heaped tsps Mesa curry mix, recipe above

  30. 240ml dry white wine

  31. 480ml homemade chicken stock

  32. 1 (800g) tin plum tomatoes, drained well, coarsely chopped

  33. Scant 65ml (1/4; cup) currants or sultanas

  34. 11/2; tbsps chopped fresh thyme leaves

  35. Honey

  36. cup coarsely chopped fresh flat-leaf parsley, plus more for garnish

  37. Slivered almonds, lightly toasted, chopped

  38. Coconut rice with green onions, recipe above

Instructions Jump to Ingredients ↑

  1. Throwdown's country captain chicken Coconut rice with green onions:

  2. 1) Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter.

  3. Add the coconut milk, water, salt and pepper and bring to a boil, stir once, cover the pot, reduce the heat to medium-low and cook until tender, about 16 minutes.

  4. Remove from the heat and let the rice sit, covered for 5 minutes. Remove the lid, fluff with a fork and fold in the green onion. Let sit 5 minutes before serving.

  5. Country captain chicken:

  6. 1) Preheat the oven to 160C/Gas 3.

  7. Heat the oil in a large, high-sided saute pan over medium-high heat. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Add the butter and 1 tablespoon of rapeseed oil to the rendered bacon fat in the pan and heat until it begins to shimmer.

  8. Put the flour in a shallow bowl and season liberally with salt and pepper. Season the chicken on both sides with salt and pepper, dredge in the flour and tap off any excess. Sear the chicken on both sides until golden brown. Remove to plate.

  9. Add the onion and pepper to the pan, season with salt and pepper and cook until soft, about 5 minutes. Add the garlic and the serrano and cook for 1 minute. Stir in the curry powder and cook for 1 minute. Add the wine and cook until reduced by three-quarters. Add the chicken stock, bring to a simmer and reduce slightly. Stir in the tomatoes, currants or sultanas, thyme, 2 teaspoons of honey and season with a little salt and pepper and bring to a simmer.

  10. Nestle the chicken thighs into the pan, cover with a tightly fitting lid and bake in the oven for 35 minutes. Remove the lid after 35 minutes and continue to bake an additional 15 minutes.

  11. Remove the chicken to a platter and tent slightly to keep warm. Put the pan and sauce back on the burner over high heat and bring to a boil. Let the sauce reduce slightly, then season with salt, pepper and honey, to taste. Stir in the parsley.

  12. Spoon the sauce over the chicken and top with the bacon, almonds and more parsley. Serve with coconut rice with green onions.

  13. Curry mix:

  14. Combine all of the spices in a small bowl.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback