Country Captain Chicken

• 2 tablespoons vegetable oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 cup diced tomatoes (canned or fresh)
• 1/4 cup golden raisins
• 1/4 cup sliced almonds
• 1/4 cup chicken broth
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Steps

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. 2 Remove chicken and set aside. In the same skillet, add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic and ginger; cook for another minute.
4. 4 Add turmeric, cumin, cinnamon, and cayenne; cook for 30 seconds until fragrant.
5. 5 Return chicken to the skillet. Add tomatoes, raisins, almonds, broth, and vinegar.
6. 6 Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes until chicken is cooked through.
7. 7 Taste and adjust seasoning with salt and pepper.

Nutrition

Tips

• For a richer flavor, use chicken thighs instead of breasts.
• Feel free to toast the almonds in a dry pan before adding them for extra crunch.
• This dish can be made a day ahead; flavors will meld beautifully.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.

Serving Suggestions

• Serve over steamed basmati rice.
• Pair with a cooling cucumber yogurt sauce for balance.

FAQ