Country Captain Chicken with Apricots and Cilantro

Country Captain Chicken with Apricots and Cilantro

Curried braised chicken simmered with tomatoes, dried apricots, and a bright cilantro finish.

Total 1 hr 5 min Makes 6 servings Calories 430/serving

Dietary

Wheat free, Dairy free, Halal

Allergens

Tree nuts

This Southern-by-way-of-India classic layers curry powder, tomatoes, and dried apricots into a fragrant braise that turns tender over low heat. Currants and toasted almonds are traditional, but apricots add a tangy sweetness that balances the spice. Serve over rice with a scatter of fresh cilantro for a dinner that tastes even better the next day.

Ingredients

  • 3 pounds bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 can (14.5 ounces) diced tomatoes, with juices
  • 3/4 cup chicken broth
  • 3/4 cup dried apricots, halved
  • 1 tablespoon brown sugar
  • 1/3 cup sliced almonds, toasted
  • 1/4 cup fresh cilantro, chopped
  • 3 cups cooked white rice, for serving

Method

  1. Pat the chicken thighs dry and season both sides with the salt and black pepper.

  2. Heat the vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Brown the chicken thighs skin-side down in batches, about 5 minutes per side, then transfer to a plate.

  3. Reduce the heat to medium and add the onion and bell pepper to the pot. Cook, stirring occasionally, until softened, about 6 minutes.

  4. Stir in the garlic, curry powder, ground ginger, and cayenne pepper. Cook until fragrant, about 1 minute.

  5. Add the diced tomatoes with their juices and the chicken broth, scraping up any browned bits from the bottom of the pot.

  6. Stir in the dried apricots and brown sugar. Return the chicken thighs to the pot, nestling them into the sauce.

  7. Bring to a simmer, cover, reduce the heat to low, and cook until the chicken is tender and cooked through, about 35 minutes.

  8. Uncover and simmer an additional 5 minutes to thicken the sauce slightly. Taste and adjust salt.

  9. Spoon the chicken and sauce over cooked rice. Top with toasted almonds and chopped cilantro before serving.

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    Country Captain Chicken with Apricots and Cilantro

    This Southern-by-way-of-India classic layers curry powder, tomatoes, and dried apricots into a fragrant braise that turns tender over low heat. Currants and toasted almonds are traditional, but apricots add a tangy sweetness that balances the spice. Serve over rice with a scatter of fresh cilantro for a dinner that tastes even better the next day.

    1 hr 5 min 6 servings 430 cal

    Ingredients

    • 3 pounds bone-in, skin-on chicken thighs
    • 1 teaspoon kosher salt, plus more to taste
    • 1/2 teaspoon black pepper
    • 3 tablespoons vegetable oil
    • 1 large onion, diced
    • 1 green bell pepper, diced
    • 3 cloves garlic, minced
    • 2 tablespoons curry powder
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon cayenne pepper
    • 1 can (14.5 ounces) diced tomatoes, with juices
    • 3/4 cup chicken broth
    • 3/4 cup dried apricots, halved
    • 1 tablespoon brown sugar
    • 1/3 cup sliced almonds, toasted
    • 1/4 cup fresh cilantro, chopped
    • 3 cups cooked white rice, for serving

    Method

    1. 1

      Pat the chicken thighs dry and season both sides with the salt and black pepper.

    2. 2

      Heat the vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Brown the chicken thighs skin-side down in batches, about 5 minutes per side, then transfer to a plate.

    3. 3

      Reduce the heat to medium and add the onion and bell pepper to the pot. Cook, stirring occasionally, until softened, about 6 minutes.

    4. 4

      Stir in the garlic, curry powder, ground ginger, and cayenne pepper. Cook until fragrant, about 1 minute.

    5. 5

      Add the diced tomatoes with their juices and the chicken broth, scraping up any browned bits from the bottom of the pot.

    6. 6

      Stir in the dried apricots and brown sugar. Return the chicken thighs to the pot, nestling them into the sauce.

    7. 7

      Bring to a simmer, cover, reduce the heat to low, and cook until the chicken is tender and cooked through, about 35 minutes.

    8. 8

      Uncover and simmer an additional 5 minutes to thicken the sauce slightly. Taste and adjust salt.

    9. 9

      Spoon the chicken and sauce over cooked rice. Top with toasted almonds and chopped cilantro before serving.