Ingredients Jump to Instructions ↓

  1. 6 chicken thighs, bone-in and skin-on

  2. 1 cup cold water

  3. 1/2 cup raisins

  4. 1 tablespoon curry powder

  5. 1 tablespoon garam masala

  6. 1 1/2 teaspoons salt

  7. 1/2 teaspoon black pepper

  8. 2 slices bacon, diced

  9. 2 carrots, peeled and sliced into 1/4-inch thick pieces

  10. 2 yellow bell peppers, diced

  11. 1 onion, diced

  12. 3 cloves garlic, diced

  13. 1 (28-ounce) can crushed tomatoes, with juice

  14. 2 tablespoons fresh grated ginger

  15. 2/3 cup slivered almonds, lightly toasted

  16. 2 cups cooked white rice

  17. 1/2 cup parsley, chopped

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 °F (175°C). Place water in small saucepan and boil over high heat. Place raisins in small bowl; pour enough boiling water over just to cover raisins. Let stand. In another small bowl, combine curry powder, garam masala, salt and pepper. Reserve. In large, oven-proof skillet, cook bacon pieces over medium heat until golden brown, about 3 minutes. Remove with slotted spoon; place on paper towels and drain. Reserve 2 tablespoons bacon fat in skillet. Add chicken to skillet and brown over medium-high heat, turning. (Add excess bacon fat if pan becomes too dry.) Remove chicken thighs to plate and set aside. In same skillet, add carrots, bell peppers, onion and garlic; cook 6 minutes or until lightly softened. Add tomatoes, spice mixture, ginger, and raisins with the water. Simmer sauce to thicken, about 8 minutes. Place chicken thighs in sauce, skin-up. Tent skillet loosely with foil; transfer to middle rack of oven. Bake 20 minutes. Remove foil from skillet; cook the further thicken sauce, about 15 minutes more. Remove chicken from oven. Spoon rice on serving platter; top with chicken thighs and then with tomato sauce. Garnish with bacon pieces, almonds and parsley.


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