Page 63 - One-Dish Meals

Country Captain Casserole

Though the exact origin of this well-known dish is often debated, its
great flavor is never in dispute. Try it with basmati rice.
P R E P 30 minutes B A K E 1 hour M A K E S 8 main-dish servings

2 tablespoons plus 1 teaspoon 3 tablespoons curry powder
vegetable oil 1 ⁄2 teaspoon coarsely ground black
1
2 chickens (3 ⁄2 pounds each), each pepper
cut into 8 pieces and skin 1 ⁄4 teaspoon ground cumin
removed from all but wings
1 can (28 ounces) plum tomatoes in
2 medium onions, chopped
puree
1 large Granny Smith apple, peeled, 1
1 can (14 ⁄2 ounces) chicken broth or
cored, and chopped 3
1 ⁄4 cups Chicken Broth (page 9)
1 large green pepper, chopped 1 ⁄2 cup dark seedless raisins
3 large garlic cloves, finely chopped
1 teaspoon salt
1 tablespoon grated, peeled fresh 1 ⁄4 cup chopped fresh parsley
ginger

1. In nonreactive 8-quart Dutch oven, heat 2 tablespoons oil over
medium-high heat until very hot. Add chicken, in batches, and cook until
golden brown, about 5 minutes per side. With slotted spoon, transfer
chicken pieces to bowl as they are browned.

2. Preheat oven to 350°F. In same Dutch oven, heat remaining 1 teaspoon
oil over medium-high heat. Add onions, apple, green pepper, garlic, and
ginger; cook, stirring frequently, 2 minutes. Reduce heat to medium; cover
and cook 5 minutes longer.

3. Stir in curry powder, black pepper, and cumin; cook 1 minute. Add
tomatoes with their puree, broth, raisins, salt, and chicken pieces. Heat
to boiling over high heat; boil 1 minute. Cover and place in oven. Bake
1 hour. Sprinkle with parsley.

E A C H S E R V I N G About 347 calories | 43 g protein | 19 g carbohydrate |
11 g total fat (2 g saturated) | 133 mg cholesterol | 825 mg sodium.

Casseroles & Oven Dishes 63