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Program #819

Mark Collard

Country Captain

3 slices bacon, chopped
2 tablespoons unsalted butter
1/2 cup pecans or almonds, chopped roughly
3 boneless skinless chicken thighs, trimmed and cut into 6 pieces each
2 tablespoons paprika
All purpose flour, for breading
Canola oil, as needed
1 onion, peeled and diced
1 green bell pepper, ribs and seeds removed and diced
1 teaspoon curry powder
1/2 teaspoon ground mace
1 clove garlic, peeled and grated
1/2 cup fresh parsley, finely chopped
1/4 cup dried fruit, such as raisins or currants
1(14 ounce) can organic diced tomatoes
1 cup chicken stock plus more as needed
Granulated Sugar, to taste

1. Place bacon in a Dutch oven over medium heat until brown and crisp. Remove bacon and set aside.
2. Add butter and nuts. Cook until nuts are toasted.. Remove the nuts from the pan and set aside.
3. Pat chicken pieces dry with paper towels. Season to taste with salt, pepper and paprika on both sides.
4. Place chicken in flour and dredge with the flour.
5. Remove from the flour and add to the bacon drippings and butter. Cook the chicken until brown on both sides, adding more oil as needed. Remove from the pan and set aside.
6. Add enough canola oil to coat the bottom of the pan.
7. Add the onions and cook until softened, about 1-2 minutes.
8. Add the bell peppers, curry powder, mace, garlic, parsley and dried fruit to the pan. Cook until spices are fragrant.
9. Add tomatoes, stock, and chicken to the pan. Cook covered until chicken is cooked through, about 10 minutes.
10. Stir in the bacon and nuts. Season to taste with salt, pepper, and sugar.
11. Serve chicken topped with the pan sauce.

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