Halal Country Captain Chicken Recipe

About this recipe

A flavorful and aromatic chicken dish inspired by traditional Country Captain recipes, adapted to meet Halal dietary requirements. Perfect for a satisfying dinner with a blend of spices and tender chicken.

Ingredients

• 1.75 Kg Packington Free Range Medium Whole Chicken
• 50G Pepper Black Ground BWFO
• 200G Daylesford Organic Unsalted Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 100 G Jumbo Garlic 100g
• - Thyme Bunched Herb
• 3 X 400G Garofalo Chopped Italian Tomatoes
• 200G Natoora Organic Greek Corinth Currants
• - Oxo Chicken Stock Cubes
• 100G Maison Bremond Toasted Almonds With Goats Cheese, 100G
• 50G Picard Chopped Flat Parsley
• - Tata Salt
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Schwartz Paprika
• - Jalpur Curry Powder
• 200 Ml Minus 8 Vinegar Minus8, 200Ml

Instructions

1. 1. Wash and pat 1.2 kg chicken pieces dry with a paper towel.
2. 2. In a small bowl, mix 1 tsp salt, 1 tsp black pepper, 1/2 cup flour, and 1 tbsp paprika. Dredge the chicken pieces in this mixture until evenly coated.
3. 3. Heat 4 tbsp butter in a large skillet over medium heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes per side. Remove the chicken and set aside.
4. 4. In the same skillet, add 1 chopped onion, 1 chopped green pepper, and 1 minced clove of garlic. Sauté for 5 minutes until softened.
5. 5. Stir in 1 tbsp curry powder, 1 tbsp thyme, and 2 tsp vinegar. Cook for 1 minute to toast the spices.
6. 6. Add 1 chopped tomato, 1 cup currants, and 1 cup chicken stock to the skillet. Stir well and bring to a simmer.
7. 7. Return the browned chicken to the skillet, cover, and cook on low heat for 25-30 minutes, or until the chicken is fully cooked and tender.
8. 8. Garnish with 1/2 cup toasted almonds and 1/4 cup chopped parsley before serving. Serve hot with rice or bread.