Recipe: Georgia-Style County Chicken Captain (using curry, currants and almonds, ADA recipe)

GEORGIA-STYLE COUNTY CHICKEN CAPTAIN

"Legend has it that this recipe originated in Savannah, Georgia, from a sea captain selling spices. Whether or not the tale is true, the mix of currants, thyme, almonds, cayenne pepper, curry powder, and garlic certainly adds an enjoyable flavor."

1 chicken, cut into 8 pieces, skin removed (about 3 pounds)
2 teaspoons curry powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground cayenne pepper
1 tablespoon olive oil
1 medium onion, cut into thin wedges
2 cloves garlic, minced
1 large green bell pepper, cut into 1-inch pieces
1 (14 to 15 ounce) can diced tomatoes with juice
1/4 cup dried currants or raisins
1/2 teaspoon dried thyme
2 tablespoons sliced almonds

Sprinkle the chicken pieces with curry powder, salt, and cayenne.

Heat the oil in a large nonstick skillet. Brown the chicken in oil on all sides, about 10 minutes. Remove and set aside.

Saute the onion and garlic in the same skillet for 3 minutes.

Add the green pepper, tomatoes with liquid, currants, and thyme. Bring to a boil. Return the chicken to the skillet; reduce the heat. Cover and simmer until the chicken is done and tender, about 15 minutes, spooning the juices over the chicken occasionally.

While the chicken is cooking, heat the almonds in a small skillet over medium heat for about 3 minutes, until slightly browned and fragrant.

Sprinkle the dish with toasted almonds at serving time.

Makes 4 servings
Serving size: 2 pieces (1/4 chicken)

Nutrition Facts per Serving: Calories 328; Calories from fat 118; Total fat 13 gm; Saturated fat 3 gm; Cholesterol 93 mg; Sodium 550 mg; Total carbohydrate 20 gm; Dietary fiber 3 gm; Sugars 14 gm; Protein 32 gm

Exchange List Approximations:
Starch 1, Vegetable 1, Meat, lean 4

Source: The New Family Cookbook for People with Diabetes by The American Dietetic Association