Ingredients
Units
Scale
- 1 bunch parsley, chopped (if available, TFD prefers to use 1/2 a bunch chervil and 1/2 bunch Italian parsley)
- 4 peppers, chopped (TFD prefers a mix of Anaheim (green), red yellow and orange bell peppers, as opposed to the original recipe using all green bell peppers)
- 2 large onions, chopped
- 1/4 pound slab bacon, diced
- 2 tablespoons butter
- 1 large can crushed tomatoes, preferably San Marzano
- 1 teaspoon freshly-ground mace
- 2 teaspoons best-quality curry powder – TFD likes Penzey’s Maharaja curry powder
- Salt and pepper
- 1 clove garlic, chopped
- 1 tablespoon freshly chopped thyme (TFD addition)
- 2 whole chickens. cut into pieces (TFD note: I personally would use all breast (bone in, skin on) here, but go for whatever works for you!)
- Paprika
- Flour
- 1/2 cup currants
- Cooked rice
- 1/2 pound slivered skinless almonds (preferably Spanish Marcona almonds)
Instructions
- Render the bacon in a large skillet and add the butter. Fry the parsley, peppers and onions slowly for 15 minutes.
- Transfer the bacon, parsley, peppers and onions to a Dutch oven or stock pot, leaving the bacon fat and butter in the skillet, then add the tomatoes (undrained), curry powder, mace, thyme, salt and pepper to taste into the stockpot. Simmer this for 15 minutes, then add garlic.
- In the meantime, dredge the chicken, skin on and bone-in, in flour, with paprika, pepper and salt to taste. Fry this in the bacon and butter mixture until brown.
- Place the browned chicken in the stock pot with the sauce, cover and simmer at 275 degrees F for 90 minutes to 2 hours. Stir in the currants 30 minutes before the end of cooking time.
- Twenty minutes before the end of cooking time, place almond slivers on a cookie sheet in a 200 degrees F oven until lightly toasted.
- To serve, spoon white rice onto individual plates, top with chicken pieces and a generous amount of sauce, top with almond slivers and serve.
- Prep Time: 0 hours
- Cook Time: 0 hours