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About the Dish

3/4 cup Carolina Gold Rice
1 ounce Applewood Smoked Bacon
8 ounces Chicken Thighs, Boneless Skinless
1 Onion
4 ounces Sweet Peppers
2 teaspoons Curry Powder
10 ounces Canned Tomatoes
1 ounce Sultanas
1/2 ounce Sliced Almonds
1/4 cup Mango Chutney
Per Serving
Calories 770
Total Fat 23 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 180 mg
Sodium 1100 mg
Total Carbohydrates 88 g
Dietary Fiber 6 g
Sugar 23 g
Protein 50 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, 15-20 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
MISE EN PLACE • Peel and dice onion. • Discard pepper stem and seeds. Thinly slice flesh. • Finely chop bacon.
3
Season chicken on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
4
• Place a skillet over medium heat. When skillet is hot, add bacon. Cook, stirring occasionally, until bacon is browned and crisp, 4-5 minutes. • Using a slotted spoon, transfer bacon to a plate; leave fat in skillet.
5
• Increase heat to medium-high. Add chicken. Cook without disturbing until browned on bottom, about 5 minutes. • Flip chicken. Cook without disturbing until browned on other side, about 5 minutes. • Transfer chicken to a plate (it will not be fully cooked).
6
• Add onion to skillet. Cook, stirring, until onion begins to turn translucent, about 2 minutes. • Add red pepper. Cook, stirring occasionally, until pepper begins to become tender, about 4 minutes. • Stir in curry powder (the full amount will yield a spicy dish; use less if you prefer). Cook, stirring, until fragrant, about 2 minutes.
7
• Return chicken to skillet. • Add tomatoes and their juice. Break apart tomatoes to incorporate. • Fold in raisins. Cover skillet, and reduce heat to low. Cook until chicken is tender and opaque throughout, about 10 minutes.
8
• Fluff rice with a fork. Divide between 2 bowls. • Serve chicken and vegetables over rice. • Sprinkle with bacon and almonds. Top with a dollop of chutney, and enjoy!