|2 servings||calories per servings 770||protein serving 50 g||carbs per serving 88 g||total fat per serving 23 g|
This Low Country classic has direct origins in Indian cuisine, and while historians differ on how it landed in the port town of Charleston, South Carolina, it’s no mystery how this fragrant, spicy dish became so popular. Chicken is seared and simmered in a curried sauce of tomatoes, peppers, bacon and onion, then served over fluffy white rice and garnished with almonds, golden raisins and sweet mango chutney. It’s worth noting that Cynthia Graubart is a Georgia Grown Executive Chef; she featured this recipe at the James Beard House last summer.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||88 g|
|Dietary Fiber||6 g|
• 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.
MISE EN PLACE
• Peel and dice onion.
• Discard pepper stem and seeds. Thinly slice flesh.
• Finely chop bacon.
Season chicken on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• 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.
• 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).
• 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.
• 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.
• 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!
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.Learn More...