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Today I wanted to show one of my favorite recipes with Oriental spices that is actually a Southern recipe. I have tried it in Charleston, SC, and have always loved it. I love making American dishes, and Indian dishes, and in this recipe there is a delicious marriage of both of those cuisines. It reminds me of the year I spent in the South, and gives me that comfort feeling that I get from eating a homemade stew.
My favorite bird to use is always chicken. This recipe is one of the best ways to utilize chicken, and make it a little more interesting than just simple baking chicken in the oven that we usually do at home.
This recipe is always so awesome to make when you want your family eat more veggies that they have been avoiding. My version of the recipe uses the holy trinity of the South – onions, celery and bell peppers. This adds that Southern twist to the dish, and gives this dish that je ne sais quoi. Of course, adding lots of curry powder, garam masala and ginger gives this recipe the unmistakable identity. If you eat this in the South, and taste those flavors, you will know you are eating the Country Captain.
I have received an amazing pan from the store called Southern Kitchen that I used for this recipe. I love one pan cooking technique, as it simplifies the cleaning, and makes the dish easier to manage since you don’t need to be so multi-tasked. This dish is also easy to cook once you have prepped all of the ingredients, just place them in bowls or in one big bowl in different sections, and you are ready to cook!
I loved the huge pan from Southern Kitchen – it’s a Demeyere 5-Plus Stainless Steel 12.5-inch Fry Pan with Helper Handle. We have never owned anything of this quality where a pan is such a pleasure to cook with, and motivates you to make something special for your family to enjoy! I loved how well the heat was distributed when I started cooking with this pan, and how quickly it warmed up to be ready to cook for us.
We have a holiday season coming up. I know my family members will be getting time off school and work, and so we will be spending more time together. I am looking forward to using this pan, and cooking some of our cozy comfort cooking family favorites. I hope this recipe idea can inspire you to find and remake some of your family favorite. Now you can submit your own recipe to Southern Kitchen. (Southern Kitchen has regular recipe contests – more info here: https://www.southernkitchen.com/recipes/new)
I know that you are probably missing a few cookware and bakeware pieces in your home collection that you could use to create a successful holiday dinner. I know I am. I am always looking for an excuse to shop for cookware and entertaining dishes to make my table look more festive and inviting. Well, now there is an excuse for shopping to get beautiful Southern Kitchen gifts – there is a discount that I was given to share with my readers – use WELCOME10 to get $10 off first purchase over $50!
Now for the recipe that I have used. I have taken a few versions of Country Captain, and created my own iteration. I loved the recipe given on Southern Kitchen website where the twist is that they are actually marinating the chicken before cooking it. Marinating meat is always something that makes meat more tender, and flavorful, adds that extra layer of deliciousness to the dish. I recommend you trying their recipe, or you can attempt mine if you like that just has a few extra ingredients.
In my recipe I have taken the marinating idea, and used almost exact same marinade that was given in the recipe on the website. I think another option would be probably marinating in a yogurt marinade to make the dish a bit more Oriental if you like – I will let you try that version, I haven’t made it this way yet. If you have no time to marinade, I bet if you could get a Southern cooked chicken to go from your favorite take-out, and were to add it to the dish of vegetables and rice that you serve with it – it will taste great as well, and that can save you about 1.5 hours of prepping and cooking – just an idea on how to make this dish faster.
Another few changes that I have made to the recipe – I am offering options for what wine you could use. Sometimes recipes call for a particular kind of wine to use, but I have found that switching white wine for rice wine or sherry doesn’t change the flavor that much, and the dish stays as delicious. I think what is necessary to add to this recipe are the celery, carrots and bell peppers. I have also added ginger for an additional layer of flavor. Another change that I did was using fresh tomatoes instead of canned ones. Even though the canned ones have a lot more red juice in them than the ones that I have used, I find fresh tomatoes just taste better for me. I have scalded the fresh tomatoes with boiling water to make it easier to remove the skin off them. Then I chopped them up. It is also possible to add tomato paste to enhance the flavor of tomatoes if you like, but I didn’t do that for my recipe. I just really like to cook with fresh tomatoes, and since nowadays we can have them available fresh all year long, I don’t see a need to use the canned variety, but that’s just me.
So, enjoy the recipe that I have made, and please, let me know in comments if you have some tweakings that you have made to this recipe, and what recipes you are planning to make this holiday season!
- Chicken marinade ingredients:
- 1 cup of vegetable oil
- ⅓ cups of apple cider vinegar (you could also use balsamic vinegar or white vinegar)
- juice of 2 lemons
- 5 garlic cloves smashed
- ⅛ cup of curry powder
- 1 TBSP of salt
- 1 tsp of ground cumin
- 2 tsp of hot sauce (we used Bonache Piri sauce)
- 2 tsp of Worcestershire sauce
- 4 chicken drumsticks, 4 chicken thighs
- 5 strips of bacon
- ¼ cup of flour
- salt, pepper
- 2-3 TBSP of ghee (or butter)
- 1 large white onion (or red onion)
- ½ tsp of fresh or dried thyme
- ⅛ cup of curry powder
- 2 cloves of garlic, grated
- 1 TBSP of garam masala
- 2 TBSP of grated fresh ginger
- ½ cup of wine (either white wine, or rice wine or sherry)
- 1 cup of chicken broth
- ½ cup of golden raisins
- 2 stalks of celery, chopped
- 2 bell peppers, chopped
- 1 carrot, grated
- 6 Roma tomatoes, with no skin
- ½ pint of grape tomatoes
- ⅔ cups of toasted almonds
- ½ cup of chopped parsley
- ½ cup of sliced scallions or green onions
- cooked white rice
- Prepare the marinade using all of the ingredients for the marinade – vegetable oil, vinegar of choice, garlic, cumin, curry powder, salt, pepper, hot sauce and Worcestershire sauce.
- Marinade the chicken for at least 1 hour in the fridge.
- Fry your bacon. Use this bacon fat to cook your chicken. Remove the bacon and dry it, break into bits.
- Combine flour, salt and pepper. Dredge marinated chicken in the flour mixture.
- Fry chicken in the bacon fat until it is golden brown on both sides, cooking for about 10 minutes per side. Add ghee or butter if you need more fat for frying. You can also finish cooking the chicken in the oven for another 10-15 minutes at 350 degrees. Make sure the chicken is cooked through.
- You can start cooking the vegetables in the same pan. First cook onions until they are just tender. Add your spices, and let them cook in the pan until you start smelling them in the air. Add the celery, carrots, and bell peppers, and cook the vegetables for about 20 minutes.
- Heat chicken broth, and place your raisins in the broth to soften them.
- Once the vegetables are soft, you can add the rest of the ingredients to the vegetables. You can add the cooked chicken now, as well as tomatoes, wine, broth with raisins, garlic and ginger. Let the stew cook for another 10-15 minutes on the stove to get most of the liquid cooked away.
- Right before serving, add parsley and scallions, toasted almonds and grape tomatoes.
- Serve over cooked rice. Enjoy!
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