The story of this meal goes back to our anniversary trip at the beginning of the month. During our stay in Highlands, I ventured into a few shops including a really great kitchen store/hallmark called The Dry Sink and picked up Bon Appetit, Y’all by Virginia Willis. The first page I saw when thumbing through the book was for a recipe for Country Captain chicken, which is a part fried, part braised chicken dish. In this recipe she explained how curry came to be a big part of southern cooking, which fascinated both of us.
I originally wanted to make this, but the two-hour plus cook time was a little too much to handle. I had to take a step back and figure how to manage the dish simply as a fried chicken. The result was really tasty, though my Macon Improvement Authority (we won our fourth in a row) authored haste cause a little bit of problem in the overall execution.
I started last night in carving a whole chicken into eight pieces. I dried the skin and coated it with a mix of mild curry powder, fresh cracked pepper, sea salt, tumeric, and paprika. Covered it with wrap and left it in the fridge overnight.
When I got home from , I pulled the chicken out to get it to room temp and started the Pilaf by melting the butter and sautéing the shallot for a few minutes, added the rice stirred and then added the stock. after the stock began to boil, I popped in the oven at 350 for about 20 minutes. It turned out fluffy and tasty, and I topped it with some fresh parsley from the Bungalow Garden.
For the chicken, I heated the oils and bay leaves in a cast iron dutch oven for about 7 mins and pulled out the bay leaves. I cooked the chicken two pieces at a time in the pan until the outsides were browned and crispy-ish. If I had more time I would have used an egg bath and second helping of curry breading to help the pieces get good and crispy. Look for this to happen in a later blog. I finished the pieces in the oven at the end to cook them through and keep them solid on the edges.
Now, some of you probably hate Brussels sprouts, and I think Eleta and I could fix that for you. Tonight’s iteration came in the form of a slightly crispy, finely chopped, roasted hash. Slicing the little cabbages make them far less daunting and give you more opportunity the flavor the leaves.
Layer them on a cookie sheet in single layer and cook on 450 for 12ish minutes.
All told, you have a meal that can come together in about an hour and half, with flavors from all over the world, and a taste that really stands out.
Have fun with the chicken and the sprouts, what are some of your favorite ways to tackle these dishes?
Fried Curry Chicken
1 whole chicken cut into pieces, skin attached.
2 tbls curry powder
2 tsp cracked pepper
1 tsp salt
1/2 tsp tumeric
1/2 tsp paprika
1/4 cup olive oil
1 cup canola oil
4 bay leaves
$20,000 Rice Pilaf, by Virginia Willis Bon Appetit, Y’all
2 tbls butter
1 thin sliced shallot
2 cups brown basmati rice
3 1/2 cups low sodium chicken broth
salt and pepper to taste
fresh parsley, chopped (topping)
Crispy Sprout Hash
1lb package of sprouts, finely chopped
salt and pepper to taste (I went pretty heavy on both)
Olive oil to coat
We served it all with Angry Orchard Apple-Ginger Cider, furnished by our good friend Meg. Thanks Meg!