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Best-Ever Country Captain Chicken

3
Total Time
38 min
Prep
8 min
Cook
30 min
Serves
4
Difficulty
Easy
Toasting almonds enhances their flavor and texture. See our notes to see how.

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 clove(s)

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

Instructions

  1. Heat 1 teaspoon of the oil in a nonstick Dutch oven or large pot over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 6 minutes. Transfer to a plate.
  2. Add the remaining 1 teaspoon oil to the Dutch oven and reduce the heat to medium. Add the onion, apple, bell pepper, garlic, and ginger; cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the curry powder, cinnamon, and salt; cook, stirring, 1 minute longer.
  3. Return the chicken to the Dutch oven along with the tomatoes, broth, and raisins; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the flavors are blended, about 15 minutes. Serve sprinkled with the almonds. Yields about 1 1⁄2 cups stew per serving.

Notes

Place the almonds in a small heavy skillet and set the skillet over medium heat. Cook, shaking the pan frequently, until lightly browned, about 5 minutes. Immediately transfer the almonds to a plate to cool or they will continue to brown.

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