Chicken Country Captain

  • Main Course
  • Difficulty: Medium
This savory chicken with cheese grits seasoned with Morton Kosher Salt and curry powder is sure to satisfy any appetite. Morton Kosher Salt is used to prepare the chicken as the salt allows it to pierce the chicken, evenly distributing great flavor as it cooks.

Ingredients

  • 2 lbs. Boneless skinless chicken thighs
  • 1⁄4 cup Vegetable oil
  • 1 cup Yellow onion– diced
  • 1 tsp. Morton Kosher Salt
  • 1⁄2 cup Yellow pepper– diced
  • 1⁄2 cup Green pepper– diced
  • 1 cup Carrots– peeled and cut into rounds
  • 28 oz. can Diced tomatoes
  • 4 Garlic cloves– chopped
  • 2 Tbsp. Curry powder

MORTON®
COARSE KOSHER SALT

  1. Preheat oven to 325° F.

  2. With a pair of kitchen shears, cut the backbone out of the chicken and flatten the chicken by pushing down on the breastbone of the chicken until it lies flat.

  3. Place a 6 quart enameled cast-iron pot or Dutch oven over medium-high heat and add 1⁄2 the oil. 

  4. When heated, sear the chicken in batches until brown,(about 3 minutes per side) and place on a plate.

  5. Place the remainder of oil in stockpot and add onions and 1 teaspoon Morton Kosher Salt.

  6. Sweat onions for 5 minutes until translucent, stirring often.

  7. Add peppers, carrots, garlic, and curry powder and continue to cook for 5 minutes, stirring often.

  8. Add diced tomatoes and bring to a simmer. Simmer until the sauce begins to thicken, about 10 minutes.

  9. Add chicken thighs, stir, and place lid on the pan.

  10. Place in the oven for 30 minutes.

  11. Remove lid from pan, stir, and return to the oven without the lid.

  12. Cook for 20 minutes, or the chicken thighs are cooked through and tender and the sauce is thick.

  13. Cut chicken into 4 pieces and return to platter. Pour sauce through strainer onto the chicken and serve over cheese grits.

Cheese grits are a great side dish for the Chicken Country Captain recipe: 

Ingredients:

  • 1 cup milk & 1 cup heavy cream
  • 1⁄2 cup grits, stone ground
  • 1⁄4 cup cheddar cheese 2 oz. Butter

Directions:

  1. Morton kosher salt – to taste
  2. Black pepper – to taste
  3. Add milk and cream to pan, bring to simmer.
  4. Whisk in grits, and return to a simmer, whisking often.
  5. Reduce heat to low, and cook for 45 minutes, stirring frequently. 4) Add cheese, and stir to melt.
  6. Adjust consistency with more warm milk.
  7. Season with Morton kosher salt and serve.