Country captain chicken recipe

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  • ¼ cup (40 g) almond flour
  • 1 teaspoon salt (optional)
  • ¼ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 3 pounds (1.5 kg) chicken, thighs and breasts work best
  • 2 tablespoons olive oil or grass-fed clarified butter
  • 1 onion, diced
  • 1 green pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 quart (1 L) tomatoes
  • 3 cups (500 g) broccoli (optional)
  • 3 tablespoons currants
  • 3 tablespoons almonds, blanched and toasted
How to Make It
  1. Preheat oven to 350°F (175°C).
  2. Combine the almond flour, salt, pepper, and thyme in a large bowl or dish. Dredge the chicken in the flour mixture and set aside.
  3. Heat a large Dutch oven or braiser over medium heat, add the chicken and brown on all sides. Remove from pan and set aside.
  4. Reduce heat to medium low, and add the onions, green pepper, garlic and curry powder, stirring to scrape up browned bits. Add the chicken back to the pan along with the tomatoes and broccoli, stirring to combine.
  5. Cover and cook for 25–30 minutes, then add currants, stir, and place back in the oven for another 5–10 minutes or until chicken is cooked through.
  6. Serve topped with almonds.

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