1/2 cup all-purpose flour
1 tsp Smoked Sweet Paprika
1 tsp salt
8 bone-in, skin-on chicken thighs
Roasted Garlic Avocado Oil
1 large onion, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 cans petite diced tomatoes
1 Tbl Japanese Curry Powder
1/4 cup golden raisins
4 scrapes Nutmeg
Chopped parsley, for garnish
1/4 cup sliced almonds, for garnish

This low-country classic and can be found in Junior League and community cookbooks from the 1950’s on. In our search for vintage recipes for our 2022 Digital Holiday Lookbook, we were excited to find this easy, full-flavored chicken recipe. Because, can you ever have too many chicken recipes?

We use a few of our favorites in this recipe. First, our Japanese Curry Powder is a full-on flavor explosion. Next, we grabbed our favorite pan: the Staub two-handled Everything Pan. Appropriately named, because we use it daily for every. thing.


1.Combine flour, paprika and salt in a large ziptop bag. Place chicken thighs, a few at a time, in bag of flour mixture, shaking to coat. When all chicken thighs are coated, discard flour mixture.
2.Heat oil and a large cast iron skillet or dutch oven and sear the chicken thighs, 4 at a time, skin side down, and cook until well browned and crisp on 1 side, 6 to 7 minutes. Turn and cook until browned on other side, about 2 minutes. Transfer thighs to a plate. Repeat with the remaining thighs. Reserve the drippings in the pan.
3.Add onions, bell peppers, garlic, curry powder and nutmeg to the skillet. Cook over medium, stirring often, until onion is tender. Stir in tomatoes and raisins. Taste and adjust for salt and pepper.
4.Bring mixture to a boil and reduce to a simmer and return chicken to the skillet. Cover and simmer 15 minutes. Uncover and cook until a thermometer inserted into chicken thighs registers 165°F, about 15 minutes. If you'd like to crisp up the skin, move the thighs to a sheet pan and run under the broiler. Serve chicken and sauce over rice. Garnish with almonds and reserved chopped parsley.

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