Country Captain - Adapted from The Lee Bros. Southern Cookbook

1/2 cup Chicken broth
1/2 cup dried currants, raisins, or cranberries
1 tablespoon curry powder
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/4 pound slab bacon or 4 strips thick-cut bacon, diced
12 chicken thighs ( I used 4 skinless chicken thighs and 3 boneless breasts cut in half)
2 1/2 cups carrots, peeled and sliced 1/4 inch thick
2 cups yellow bell peppers diced (I used green)
2 cups yellow onions, diced (about 2 medium onions)
3 cloves garlic, minced
1 28 ounce can crushed tomatoes, with juice
2 tablespoons grated fresh ginger
4 cups cooked white rice
2/3 cup slivered, toasted almons
1/2 cup chopped fresh flat-leaf parsley

1. Preheat the oven to 350 degrees.

2. Pour the broth into a small saucepan and bring to a boil over high heat. Place the currants in a small bowl and pour enough broth over them to cover; let stand. In another small bowl, combine the curry powder, salt, and pepper and reserve.

3. Scatter the bacon in a 3 to 4 quart enameled cast iron pot or Dutch oven over medium high heat. With a slotted spoon, move the pieces around occasionally until the bacon is firm and crisp. With the slotted spoon, transfer to a small bowl lined with paper towel and reserve.

4. Pour off all but 2 tablespoons of fat from the pot, reserving the excess fat in a small bowl. Brown the chicken pieces in batches over medium high heat, taking care not to crowd them in the pot, until they are golden brown, about 5 minutes per side. Add the reserved bacon fat 1 teaspoon at a time if the pot becomes too dry. Remove the chicken and reserve in a medium bowl.

5. Add the carrots, bell peppers, onions and garlic to the pot and cook until slightly softened, about 6 minutes. Add the tomatoes, spice mixture, ginger, and currants and their broth, reduce the heat to medium low, and simmer until the tomatoes have cooked down to a puree and the sauce has thickened around the vegetables, about 8 minutes.

6. Nest the chicken thighs gently in the vegetable sauce. Cover the pot and transfer to oven. Bake for 20 minutes. Remove cover, add the chicken breasts and bake uncovered for an additional 20 minutes.

7. Remove from oven and sprinkle with almonds, bacon and parley. Serve over rice.