Worlds collide in this warm, fragrant chicken stew.
But I promise it adds up to something comforting and delicious.
Hailing from the low country of South Carolina, this iconic Southern dish incorporates flavors from further afield.
Simply Recipes / Photo by Robby Lozano / Food Styling by Sally McKay / Christina Daley
And interesting (and delicious!)
this dish definitely is.
to this chicken dinner.
Simply Recipes / Photo by Robby Lozano / Food Styling by Sally McKay / Christina Daley
Spoon the sauce and chicken overcooked white riceand sprinkle it with the cooked bacon and toasted sliced almonds.
Dust the chicken thighs in the flour mixture until theyre evenly coated; discard the remaining flour mixture.
Return the reserved drippings to medium-high heat.
Simply Recipes / Photo by Robby Lozano / Food Styling by Sally McKay / Christina Daley
Place the coated thighs, skin-side down, in the Dutch oven.
Transfer the partially-cooked chicken to a plate.
Add the remaining 4 teaspoons curry powder and cook, stirring constantly, until fragrant, about 1 minute.
Simply Recipes / Photo by Robby Lozano / Food Styling by Sally McKay / Christina Daley
Stir in the tomatoes and their juice and the raisins.
Bring the tomato mixture to a simmer over medium heat.
Nestle the chicken, skin side up, into the sauce, adding any accumulated juices from the plate.
Simply Recipes / Photo by Robby Lozano / Food Styling by Sally McKay / Christina Daley
Serve with rice and garnish with almonds, if using, and reserved chopped bacon.
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