In this recipe, adapted from foodnetwork.com, Bobby Flay updates country captain for the modern American palate by mixing Indian spices with ancho chilies and other Southwestern flavors. Pairing it with coconut rice adds a South Indian flair.
- 3 tablespoons ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground fennel
- 2 teaspoons ground turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon ground chili de arbol
- 1 teaspoon ground black pepper
- Coconut Rice
- 1 tablespoon unsalted butter
- 1/4 cup finely diced Spanish onion
- 2 cups long-grain rice
- 1 (13- to 14-ounce) can unsweetened coconut milk
- 1 cup water
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 green onions, thinly sliced
- 2 teaspoons plus 1 tablespoon canola oil, divided
- 6 slices bacon, diced
- 2 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- Salt and freshly ground black pepper
- 8 bone-in chicken thighs, skin removed
- 1 medium Spanish onion, halved and thinly sliced
- 1 large bell pepper, halved, seeded and thinly sliced
- 2 cloves garlic, thinly sliced
- 1/2 serrano chile, finely diced
- 2 heaping teaspoons curry mix (recipe above)
- 1 cup dry white wine
- 2 cups chicken stock, canned or home made
- 1 (28-ounce) can plum tomatoes, drained well and coarsely chopped
- Scant 1/4 cup currants or raisins
- 1 1/2 tablespoons chopped fresh thyme leaves
- 2 teaspoons honey
- 1/3 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish
- Slivered almonds, lightly toasted and chopped
To make the curry mix, in a small bowl combine all the spices.
For the coconut rice, in a medium saucepan, melt butter over high heat. Add onion and cook until soft, about 2 minutes. Add rice and stir to coat grains. Add coconut milk, water, salt and pepper and bring to a boil. Stir once, cover the pot, reduce heat to medium-low and cook until tender, about 16 minutes.
Remove from heat and let rice sit, covered, for 5 minutes. Remove lid, fluff with a fork and fold in the green onion. Let sit 5 minutes before serving.
Preheat the oven to 325 F.
In a large, high-sided saute pan, heat 2 teaspoons canola oil over medium-high heat. Add bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Add butter and remaining tablespoon of canola oil to the rendered bacon fat in the pan and heat until it begins to shimmer.
In a shallow bowl, put the flour and season liberally with salt and pepper. Season chicken on both sides with salt and pepper, dredge in the flour and tap off any excess. Sear chicken on both sides until golden brown. Remove to plate.
Add onion and bell pepper to pan, season with salt and pepper and cook until soft, about 5 minutes. Add garlic and serrano chili and cook 1 minute. Stir mix and cook 1 minute. Add wine and cook until reduced by 3/4. Add chicken stock, bring to a simmer and reduce slightly. Stir in tomatoes, currants or raisins, thyme, 2 teaspoons honey and season with a little salt and pepper and bring to a simmer.
Nestle chicken thighs into the pan, cover with a tight fitting lid and bake in for 35 minutes. Remove lid and continue to bake an additional 15 minutes.
Remove chicken to a platter and tent slightly to keep warm. Put pan and sauce back on burner over high heat and bring to a boil. Let sauce reduce slightly, then season with salt, pepper and honey, to taste. Stir in parsley. Spoon sauce over chicken and top with bacon, almonds and more parsley. Serve with coconut rice.