Ingredients
1whole chicken,cut into 8 pcs
1tspthyme,ground
kosher salt and freshly ground black pepper,to taste
¼cupcanola oil
6slicesapplewood smoked bacon,chopped
1large yellow onion,diced small
3celery ribs,chopped
2green bell peppers,chopped
4clovesgarlic,minced
28ozwhole tomatoes,(1 can) peeled, drained and chopped, liquid reserved
¼cupcurrants,dried, plus more for garnish
¼cupgolden raisins,or to taste
3tbspmadras curry powder
2tbspunsalted butter
2bay leaves
2cupsbasmati rice,cooked
2tbsppeanuts,or to taste
2tbspfresh parsley,chopped
Preparation
Season chicken with thyme, kosher salt, and black pepper.
Heat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown, 2 to 5 minutes. Transfer chicken to a plate; drain and discard oil.
Reduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to 10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces.
Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes.
Add chopped tomatoes, 3/4 cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened for about 30 minutes.
Preheat oven to 325 degrees F.
Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.
Bake in the preheated oven until chicken is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F.
Press 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce.
Garnish each with bacon, currants, peanuts, and parsley then serve.
