Categories: Poultry

Ingredients

• 1 pound bulk pork sausage
• 3 pounds boneless, skinless chicken breasts
• 2 pounds boneless, skinless chicken thighs
• 2 tsps. plus 1 Tbsp. salt, divided
• 2 tsps. ground black pepper, divided
• 1 1/2 sticks salted butter, divided
• 3 cups medium-diced white or yellow onions
• 1 cup medium-diced celery
• 2 Tbsp. minced garlic
• 1 1/2 Tbsp. dark brown sugatr
• 1 Tbsp. curry powder
• 1 1/2 tsps. dried thyme
• 3/4 tsp. ground cumin
• 2 tsps. minced fresh ginger
• 3/4 cup flour
• 2 1/2 cups tomatoes, peeled
• 5 1/2 cups chicken stock
• 2 1/2 cups white wine
• 1/2 cup lemon juice
• 1 Tbsp. apple cider vinegar
• 2 cups golden raisins
• 4 cups cooked rice
• 3/4 cup snipped chives
• 1 1/2 cups toasted slivered almonds
• 1/2 cup chopped fresh parsley

Directions

1. In a large heavy skillet over medium high heat, brownm the sausage, fully breaking it up and then drain off the excess fat.

2. Reserve.

3. Wash the chicken breasts and thighs and pat them dry. Place them in a mixing bowl and toss with 2 tsps. of the salt and 1 tsp of the black pepper.

4. In another large, heavy skillet over medium heat, melt 4 Tbsp. of the butter. When the foaming has subsided, add the chicken and sear it in bathces on both sides until it is brown on the surface but sill raw inside, about three minutes per side. Remove chicken from the heat, let it rest for at least five minutes, and then cut it into approximately 1 1/2 inch thick chunks and reserve it in a bowl. Do not worry that the chicken is still raw on the insde, s it will finish cooking later.

5. In a large, heavy stockpot over medium heat, melt the remaining 8 Tbsps. of butter. When the foaming has subsided, add the oinions and suate for three minutes, until they start to get soft. Then add the celery and sauted for another three minutes. Add the garlic, the remaining tablespoon of pepper, the dark brown sugar, the curry, thyme, cumin and ginger and continue to saute these ingredients until the oinons are transluscent, approximatley four to eight more minutes. Add the cooked sausage, then the flour, and stir the mixture thoroughly. It will become very thick.

6. Add the tomatoes, chicken stock, wine, lemon juice, vinegar, and raisins and bring the mixture to a boil. Reduce the heat to a simmer and continue to simmer for five more minutes.

7. Add the chicken and simmer the mixture for five more minues, until the chicken is completely cooked through, and then turn off the heat. Stir int he cooked rice, chives, almonds, and parlsely and serve it with crusty French bread.

Email to a friend | Print this recipe | Back