Country Captain Chicken with Raisins and Almonds

Why You’ll Love This Recipe

• Classic Lowcountry comfort with gentle Indian-spiced warmth from mild curry powder.
• One-pot braise that’s weeknight-manageable yet dinner-party worthy.
• Bone-in chicken turns meltingly tender; raisins and toasted almonds add sweet-chewy crunch.
• Pantry-friendly ingredients and adjustable heat level to suit the whole family.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 1 red bell pepper, 4 garlic cloves, fresh parsley, lemon (optional)
• Dairy: Unsalted butter
• Pantry: Bone-in chicken pieces, all-purpose flour, neutral oil, kosher salt, black pepper, mild curry powder, smoked paprika, cayenne, dried thyme, bay leaf, tomato paste, low-sodium chicken broth, canned diced tomatoes, brown sugar, golden raisins, sliced almonds, basmati or long-grain rice, mango chutney

Full Ingredients

Chicken

• 3 lb bone-in, skin-on chicken thighs and/or drumsticks (about 8 pieces)
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp neutral oil (canola or vegetable)
• 2 tbsp unsalted butter

Aromatics & Sauce

• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 1/2 tbsp mild curry powder
• 1/2 tsp smoked paprika (optional)
• 1/8–1/4 tsp cayenne pepper (to taste)
• 1 bay leaf
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tbsp tomato paste
• 1 cup low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes with juices
• 1 tsp light brown sugar

Finish & Serving

• 1/2 cup golden raisins
• 1/3 cup sliced almonds, toasted
• 1/4 cup fresh flat-leaf parsley, chopped
• Cooked long-grain rice, for serving (1 1/2 cups dry basmati yields about 4 1/2 cups cooked)
• Mango chutney, for serving (about 1/2–3/4 cup)
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Toast almonds and plump raisins

Set a large, heavy pot or Dutch oven (5–6 quarts) over medium heat. In a separate dry skillet, toast the sliced almonds, stirring frequently, until golden and fragrant, 3–5 minutes. Transfer to a plate to cool. Place the raisins in a small bowl and cover with hot water (or hot chicken broth) to plump for 10 minutes; drain.

Step 2: Season and dredge the chicken

Pat the chicken dry. Season all over with 2 tsp kosher salt and 1 tsp black pepper. Place the flour in a shallow dish and lightly dredge each piece, shaking off excess. This thin coating helps the sauce cling and adds body to the braise.

Step 3: Brown the chicken

Heat the oil and butter in the Dutch oven over medium-high. When hot and shimmering, brown the chicken in batches, skin-side down first, until deeply golden, 5–7 minutes; flip and brown the second side, 3–4 minutes. Transfer browned pieces to a plate. Pour off excess fat, leaving about 2 tablespoons in the pot.

Step 4: Build the aromatic base

Add the onion and bell peppers to the pot with a pinch of salt. Cook over medium heat, stirring, until softened and lightly browned around the edges, 6–8 minutes. Add the garlic and cook 30 seconds. Stir in the curry powder, smoked paprika (if using), and cayenne; cook 30–60 seconds to bloom the spices. Add the tomato paste and cook 1 minute, stirring, until brick red and glossy.

Step 5: Deglaze and start the braise

Pour in the chicken broth, scraping up the browned bits on the bottom of the pot. Stir in the diced tomatoes with their juices, bay leaf, dried thyme, and brown sugar. Nestle the chicken back into the sauce, skin-side up, along with any accumulated juices. Bring to a gentle simmer, then cover and cook over low heat for 25–30 minutes, maintaining a quiet simmer, until the chicken is very tender (175–185°F for thighs/drumsticks).

Step 6: Thicken and finish with raisins

Uncover and simmer over medium-low heat until the sauce reduces slightly and clings to the chicken, 10–12 minutes. Stir in the drained raisins and cook 3 minutes more. Remove the bay leaf. Taste and adjust seasoning with salt and pepper; add a squeeze of lemon if you like a brighter finish.

Step 7: Serve with rice, almonds, and chutney

Fluff hot cooked rice and spoon it into warm bowls. Top with chicken and plenty of the curry-tomato-pepper sauce. Shower with toasted almonds and chopped parsley. Serve immediately with mango chutney on the side (and lemon wedges, if desired).

Pro Tips

• For extra-crisp skin, remove the chicken at the end and briefly broil it, then return to the pot or plate with sauce.
• Prefer the oven? After Step 5, transfer to a 325°F oven, covered, for 30–35 minutes; finish on the stovetop to reduce.
• Blooming the curry powder in fat wakes up its aroma—do not skip the short toasting step.
• Plump raisins in hot broth instead of water for deeper flavor.
• Keep the simmer gentle; a hard boil can toughen chicken and over-reduce the sauce.

Variations

• Weeknight Quick: Use 2 lb boneless, skinless thighs; brown lightly and braise covered 15–18 minutes, then finish as written.
• Slow Cooker: Brown chicken and sauté aromatics as directed. Transfer to slow cooker with tomatoes and broth; cook on Low 4–5 hours. Stir in raisins at the end and finish with almonds and parsley.
• Vegetable Boost: Add 2 cups cauliflower florets or 1 can drained chickpeas with the tomatoes for extra body and fiber.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. The flavors deepen overnight. Freeze the chicken and sauce (without almonds) for up to 3 months; thaw in the refrigerator and reheat gently on the stovetop with a splash of water or broth. Store toasted almonds separately at room temperature; add after reheating for crunch. Rice keeps 4 days refrigerated; reheat covered with a sprinkle of water.

Nutrition (per serving)

Approx. 600 calories; 30 g protein; 56 g carbohydrates; 24 g fat; 4 g fiber; 860 mg sodium. Calculated with 3/4 cup cooked basmati rice and 1 tbsp mango chutney; values are estimates.