Makes 4 servings At their Sweet Potatoes Café in Winston-Salem, North Carolina, owners Stephanie Tyson and Vivián Joyner’s greatest joy is for guests to ask one another, “What did you order?” Food is community, and the couple welcomes people of all sorts and conditions at the Sweet Potatoes table. “When we break bread together, the barriers are lowered for at least a moment, and all things seem possible,” says Tyson. “Good friends, good conversation, and great food—an extension of our living room.” A one-pot meal like Chicken Country Captain is a simple solution for a casual evening meal. There’s no need to fuss over side dishes, unless you feel up to making a fruit salad. Serve the chicken right from the dish to close friends, or transfer it to a big bowl to serve at the table for a more “formal” dinner.
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
2 to 4 teaspoons smoked paprika
3 slices bacon
4 chicken leg quarters, cut into legs and thighs
¼ cup vegetable oil
2 green bell peppers, diced
1 medium onion, diced
2 celery stalks, diced
1 teaspoon chopped garlic
1 tablespoon curry powder
1 (15-ounce) can diced tomatoes
1 cup chicken broth
½ cup dried cranberries
1 cup chopped toasted pecans
¼ cup chopped fresh cilantro, optional
4 cups cooked white rice
Combine the flour, salt, pepper, and paprika in a bowl. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp. Drain on paper towels and crumble. Discard the bacon drippings or save for another recipe.
Preheat the oven to 425 degrees. Dredge the chicken pieces in the flour mixture, tapping to remove excess flour. Heat the oil in the skillet over medium heat. Add the chicken and brown for about 8 minutes on each side. Remove to a large baking dish.
Add the peppers, onion, and celery to the pan and cook until the onion is translucent, about 5 minutes. Add the garlic and curry powder and cook until the curry powder is fragrant, 2 to 3 minutes. Add the tomatoes and broth and bring to a simmer. Pour the sauce over the chicken. Sprinkle cranberries over the chicken. Cover with aluminum foil and bake for 20 to 30 minutes, until the chicken is cooked through and the sauce has thickened. Uncover and top with the bacon, pecans, and cilantro. Serve over the cooked white rice.
Makes 4 servings