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Chicken, Country Captain (M, TNT)
Source: My version of a famous Savannah recipe
Serves: 4 to 6

2 tablespoons olive or peanut oil
1 tablespoon margarine
3 chicken breasts, halved
Salt, pepper, cayenne, paprika to taste
1 medium onion, chopped
1/2 green pepper, diced
2 cloves garlic, minced
1 rib celery, sliced
2 16-ounce cans diced tomatoes, undrained
Salt and pepper to taste
1/2 teaspoon thyme
1/2 tsp of mace (or nutmeg)
1/4 teaspoon dried red pepper flakes (or to taste)
3 teaspoons curry powder
1/2 cup sliced or slivered almonds, toasted
1/4 cup currants
2 teaspoons chopped parsley

Sprinkle chicken with salt, pepper, cayenne, and paprika.

Heat oil and margarine in a large pan or electric frying pan and brown the chicken over medium to high heat. Some people dredge chicken in flour mixed with seasonings, but I think it's unnecessary! This will take several minutes. Remove the chicken and drain off excess fat.

Sauté the onion, green pepper, garlic, and celery until edges start to brown. Return chicken to pan and add all ingredients except the parsley and almonds. Cover heat to boiling. Lower heat and simmer for 45 to 60 minutes. Garnish with parsley.

Serve over a bed of plain rice and garnish with the parsley and almonds.

Poster's Notes:
I am in the middle of preparing dinner for a guest coming from Australia. I find that people from other parts of the US (outside the SE) and other countries are eager to try regional food, so I have a collection of menus that I use for those occasions.

The story goes that Savannah was a very important seaport in the early days of our county, and one of the sea captains brought back this recipe; probably from India. It was considered extremely exotic and has become a staple of true Georgian cooking. Other southern states like Virginia try to take credit, but it is definitely Georgian! It is a fact that when FDR came to the Little White House in Warm Springs, GA, this was one of his favorite dishes.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A