Country Captain Chicken Recipe

  • 2 teaspoons olive oil
  • 4 (5 ounce) boneless skinless chicken breast halves
  • 1 small onion, thinly sliced
  • 3 garlic, minced
  • 1 tablespoon curry powder
  • 1 1/3 cups canned crushed tomatoes
  • 1/4 cup dried apricots, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 cup sliced almonds
  1. Heat oil in large nonstick Dutch oven over medium heat. Add chicken and saute until golden brown, about 3 minutes a side. Transfer chicken to plate with tongs or slotted spoon.
  2. Add onion and garlic to pan and cook until onion is tender, about 5 minutes.
  3. Stir in curry powder and cook for 1 minute. Add tomatoes, apricots, salt, thyme, and pepper, and bring to a boil.
  4. Return chicken (and any accumulated juices) to Dutch oven. Reduce to a simmer, cover, and cook until chicken is cooked through, about 20 minutes. (Recipe can be made ahead to this point and refrigerated. Reheat in 325 degree F oven.) Serve sprinkled with almonds.