Anti-Inflammation Country Captain's Chicken Recipe
This anti-inflammation recipe for Country Captain's Chicken combines the warm spices of curry with raisins and almonds, offering a delightful balance of sweet, salty, and spicy flavors. Rich in anti-inflammatory ingredients like olive oil, almonds, and parsley, this dish is perfect for a wholesome and flavorful meal.
Equipment
- Large Dutch oven or heavy stockpot
Ingredients
- 1 4- to 5-lb chicken cut into 8 pieces
- Kosher salt
- 2 Tbsp extra-virgin olive oil
- 1 large red onion thinly sliced
- 3 celery stalks sliced
- 1½ Tbsp curry powder
- Freshly ground black pepper to taste
- 2 Tbsp tomato paste optional if nightshade-sensitive
- 1 can 28 oz diced tomatoes (optional if nightshade-sensitive)
- 1 cup chicken or vegetable stock
- ½ cup raisins
- ½ cup raw almonds toasted and coarsely chopped
- 4 cups cooked brown rice
- 2 Tbsp chopped parsley
Instructions
- Prepare the Chicken: Rinse the chicken thoroughly and pat it dry using paper towels. Generously season all sides of the chicken with kosher salt.
- Brown the Chicken: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until it starts to shimmer. Working in batches, brown the chicken pieces on both sides until golden, about 8–10 minutes per batch. Transfer the browned chicken to a platter and pour off all but 2 tablespoons of the fat from the pot. If the bottom of the pot has burned bits, discard the oil, wipe the pot clean, and add fresh oil.
- Cook the Vegetables: Lower the heat to medium, then add the sliced onion and celery to the pot. Stir frequently, cooking until the vegetables are softened, about 5–7 minutes.
- Add the Spices and Tomato Paste (Optional): Stir in the curry powder, freshly ground black pepper, and, if using, the tomato paste. Cook the mixture for about 30 seconds, stirring constantly, until the spices are fragrant.
- Incorporate Liquids and Raisins: If using, add the canned diced tomatoes along with their juices. Pour in the chicken or vegetable stock, then stir in the raisins. Scrape the bottom of the pot to loosen any caramelized bits, ensuring everything is well combined.
- Simmer the Chicken: Return the chicken pieces to the pot, nestling them into the mixture. Cover the pot and reduce the heat to medium-low. Let the chicken simmer gently until it is tender and cooked through, approximately 45 minutes.
- Reduce the Sauce: Once the chicken is cooked, transfer it to a serving platter. Increase the heat to medium-high and cook the sauce uncovered, stirring occasionally, until it thickens slightly, about 5–7 minutes. Taste the sauce and adjust the seasoning with more salt and pepper, if needed.
- Prepare the Rice: Stir the toasted, chopped almonds into the cooked brown rice to add texture and flavor.
- Plate and Garnish: To serve, spoon the almond-studded rice onto plates. Arrange the chicken on top, ladle the sauce over the chicken, and garnish with the chopped parsley. Serve immediately while warm.
Notes
Make Ahead Option: This dish can be prepared 1–2 days in advance. Store in the refrigerator in the Dutch oven and reheat over low heat before serving.
Anti-Inflammation Tips: Substitute olive oil for any other cooking fat to enhance anti-inflammatory benefits. Parsley and almonds are also key ingredients for reducing inflammation.
Tried this recipe?Let us know how it was!