Ingredients
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1 teaspoon Ground thyme
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¼ cup Canola oil
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Salt and pepper to taste
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6 slices Smoked baconchopped
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1 large Oniondiced small
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3 ribs Celerychopped
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2 Green bell pepperschopped
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4 cloves Minced Garlic
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1 (28 ounce) can Whole peeled tomatoesdrained and chopped, liquid reserved
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¼ cup Dried currantsplus more for garnish
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¼ cup Golden raisins
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3 tablespoons Curry Powder
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2 tablespoons Unsalted Butter
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2 Bay Leaves
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2 cups Basmati ricecooked
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2 tablespoons Peanuts
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2 tablespoons Chopped fresh parsley
Directions
Just as food absorbs the flavor of spices, it absorbs the attitudes of those who cook and serve!
Steps
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1
Done
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Season chicken with thyme, kosher salt, and black pepper. |
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2
Done
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Heat oil over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown 5-7 minutes. Transfer chicken to a plate; drain and discard oil. |
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3
Done
|
Reduce heat to medium and add bacon . Cook and stir until bacon is browned and crispy 8-10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces. |
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4
Done
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Cook and stir onion, celery, bell peppers, and garlic over medium heat until soft, about 10 minutes. Add chopped tomatoes, 3/4 cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened, about 30-35minutes. |
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5
Done
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Preheat oven to 325 degrees F (165 degrees C). Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid. |
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6
Done
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Bake in the preheated oven until chicken is tender, about an hour. |
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7
Done
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Press 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce. Garnish each with bacon, currants, peanuts, and parsley. |
