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Country Captain Chicken with Currants and Almonds

Name: Country Captain Chicken with Currants and Almonds
Prep time: 1 h 10 min
Total time: 1 h 11 min
Cuisine: Southern
Ingredients: boneless chicken — 1361 g; salt — 5 g; black pepper — 3 g; all-purpose flour — 23 g; vegetable oil — 41 g; yellow onion — 110 g; green bell peppers — 200 g; garlic — 12 g; curry powder — 30 g; tomatoes — 794 g; low-salt chicken broth — 237 g; currants — 79 g; almonds — 79 g; parsley — 7 g; long-grain white rice — 532 g

Country Captain Chicken with Currants and Almonds reads umami 5.2, richness 4.6 and allium 4.6 on Palate's 0–10 flavor X-ray — a Southern main, about 1 hr 11 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.6 / 10
Sweet & Fruity — 5.2 / 10
Sour & Bright — 2.3 / 10
Bitter & Earthy — 1.9 / 10
Rich & Fat — 5.9 / 10
Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Umami 5.2 · Richness 4.6 · Allium 4.6 · Nutty 4.2 · Fruity 4.1 · Salinity 3.8 · Sweetness 3.8 · Warm Spice 2.2 · Herbaceous 2.2 · Sourness 2.1 · Earthy 1.7 · Bitterness 1.4 · Floral 1.2 · Heat 1.0 · Citrus 0.7

What's in it (15)

boneless chicken — 1361 g
salt — 5 g
black pepper — 3 g
all-purpose flour — 23 g
vegetable oil — 41 g
yellow onion — 110 g
green bell peppers — 200 g
garlic — 12 g
curry powder — 30 g
tomatoes — 794 g
low-salt chicken broth — 237 g
currants — 79 g
almonds — 79 g
parsley — 7 g
long-grain white rice — 532 g

Time & effort: about 1 hr 11 min (1 hr 10 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 152.2 kcal, 14 g protein, 4 g fat, 15.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Pat the chicken thighs dry and season all over with the salt and pepper; dredge lightly in the flour, shaking off the excess.
Heat the oil in a large Dutch oven or heavy pot over medium-high. Sear the chicken skin-side down until deeply golden and crisp, 6-7 minutes, then flip and sear the second side until golden, 4-5 minutes; transfer to a plate.
Pour off all but 2 tablespoons of fat from the pot. Add the onion and bell peppers and sauté over medium heat, stirring occasionally, until softened and lightly golden at the edges, 6-7 minutes.
Stir in the garlic and curry powder; cook, stirring constantly, until fragrant and the curry darkens slightly, about 1 minute — watch closely so it doesn't scorch.
Pour in the diced tomatoes with their juice and the broth, scraping up any browned bits stuck to the bottom of the pot.
Nestle the chicken, skin-side up, along with any collected juices into the sauce. Bring to a simmer, cover, reduce the heat to low, and cook until the chicken is fork-tender and reaches 165°F at the thickest point, 35-40 minutes.
While the chicken simmers, toast the almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3-4 minutes; set aside.
Uncover the pot, stir in the currants, and simmer uncovered until the sauce thickens slightly, 8-10 minutes; taste and adjust salt.
Spoon the chicken and sauce over the rice, then finish with the toasted almonds and parsley.

Dishes with a similar flavor shape

Country Captain Chicken with Curry and Almonds — Southern
Middle Eastern Cinnamon-Spiced Beef and Rice Stuffed Peppers — Middle Eastern
Chiles Rellenos de Picadillo Capeados — Mexican
Ndizi Nyama (Green Banana and Beef Stew) — Tanzanian
Curried Rice Pilaf — Indian

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.