
Best-ever Country Captain chicken
2
Point(s)
Total Time
38 min
Prep
8 min
Cook
30 min
Serves
4
Difficulty
Easy
Comforting and exotic, this spicy chicken stew that includes warm spices, aromatic, vegetables and fruit. It is cooked low and slow in a covered pot on the stovetop. It is served over rice with a sprinkling of toasted nuts for crunch. Toasting the nuts enhances their flavor and texture. Place the slivered almonds in a small heavy skillet and set the skillet over medium heat. Cook, shaking the pan frequently until the nuts are lightly browned, about 5 minutes. Immediately transfer the almonds to a plate to cool or they will continue to brown. This dish is delicious the reheated, so consider yourself lucky if you have leftovers.
Ingredients
Canola oil
2 tsp
Uncooked boneless skinless chicken breast(s)
1¼ pound(s), cut into 1-inch pieces
Uncooked onion(s)
1 large, chopped
Fresh apple(s)
1 medium, peeled, cored, and diced
Uncooked bell pepper(s)
1 item(s), medium, green, chopped
Garlic
3 tsp, minced
Ginger root
1 Tbsp, fresh, peeled and minced
Curry powder
1 Tbsp, Madras variety
Ground cinnamon
¼ tsp
Table salt
¼ tsp
Canned diced tomatoes
14½ oz
Reduced-sodium chicken broth
1 cup(s)
Raisins
¼ cup(s)
Slivered almonds
1 Tbsp, or sliced almonds, toasted