Family Recipes Cookbook

The cookbook I never got around to finishing…

Chicken Country Captain 11/19/2009

Filed under: Lib Griffith,Main Course — dearmasa @ 8:28 AM

This is the original recipe for Chicken Country Captain, as prepared by the famous 70-year-old colored cook, Aire Mullen, of Columbus, Georgia.

 

1 3-lb. chicken

olive oil

1 onion

1 green pepper

1 clove garlic

8 ounces water

1 tsp. salt

½ tsp. pepper

1 ½ tsp. curry powder

6 large tomatoes

½ tsp. chopped parsley

½ tsp. powdered thyme

½ lb. almonds

3 tsp. dried currants

cooked rice

Cut into 12 pieces a 3-pound chicken or 1 large guinea fowl. Skin and fry to a golden brown in olive oil. In the meantime, brown for 10 minutes in more olive oil 1 onion, pealed and finely chopped, 1 green pepper, seeded and chopped,, and 1 clove of garlic, minced. Stir them as they cook, and moisten with 8 ounces of water. Then season with 1 tsp. of salt, ½ tsp. of pepper, and 1 ½ tsp. curry powder. Again stir well, and add 6 large red tomatoes, peeled and crushed, ½ tsp. of chopped parsley, and ½ tsp. of powdered thyme, and stir well.

Now put the fried chicken in a casserole, cover with the foregoing mixture, and add about ½ of the oil in which the chicken was fried. Cover the casserole and bake for 45 minutes. Have blanched and roasted to a light brown ½ pound of almonds, and add these to the chicken along with 3 tbs. of dried currants. Arrange cooked rice on a platter, place the chicken in the center, and pour the sauce over all. Serve each person a helping of the chicken and the rice and sauce, accompanying each portion with a piece of crisp bacon.

This dish should serve six; but I’d be tempted to double the recipe if for that number. This dish, by the way, was a great favorite with the late President, Franklin D. Roosevelt.

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One Response to “Chicken Country Captain”

  1. dearmasa Says:

    …as published in Recipes to Remember


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