afri-can.

i just returned from a hot & sunny desert getaway & it’s been raining here, back at home, ever since.  i had a flash of disappointment until i realized how much i could accomplish if i stayed indoors (& didn’t get sucked into a project runway all-stars marathon) to unpack, organize & clean.  but after sitting over here and looking at this pile of papers & then moving over there and seeing that pile of laundry, i decided that the best thing would be to cook something that reminded me of simpler times.
oh-so many years ago, b & i took a year to explore this country & then some.  we drove from san francisco to the southwest, through the deep south, flew to st. maarten, worked in florida, flew to cuba, drove up the east coast, worked on the vineyard, drove to vermont and back across through new york, kentucky, tennessee & through the arches of utah.  phew.  we stayed with smiling, gracious friends along the way & before moving on, we would do a carpentry project & cook a big dinner as a thank you.  the carpentry projects varied but the dinner was always african chicken curry with rice.  the chicken is falling-off-the-bone tender, the curry is spicy-slightly-sweet-tangy, the ingredients are easy to find (even in arkansas) & it takes seriously little time to put it together before it’s bubbling on the stove.  this curry makes the house smell delightful – perfect for a rainy day when you don’t want to do much but want to feel like you’ve done something.  and you have – feeding your loves is the best.

before the simmer.

african chicken curry (serves 6)
2T olive oil
1 1/2 C chicken broth
1 tsp. salt
1 tsp. pepper
4T curry powder
1tsp. oregano, dried
1tsp. summer savory, dried (may substitute dried parsley)
1 clove garlic, minced
2 jalapenos, sliced in half lengthwise (1 if you prefer less spicy)
12 chicken thighs, skinned, bone-in
1/2C brown sugar
4 – 5 peppers (combination of red, orange &/or yellow), sliced
1 large onion, sliced
1/2 C currants
2C lowfat yogurt

condiments:
mango chutney
cilantro
chopped roasted, salted peanuts

combine oil, broth, salt, pepper, curry, summer savory (or parsley if using), garlic, oregano & jalapeno in a large, heavy pot & simmer for 10 minutes.  add chicken & sprinkle with brown sugar.  add peppers, onion & currants.  if needed, add water to pot to just cover chicken.  cover & simmer for 1 1/2 hours.

ladle about 2 cups of the hot cooking liquid from the pot to a small bowl and let cool.  stir in yogurt and return to chicken.

ladle over rice in shallow bowls.  top with cilantro, peanuts and a dollop of chutney.

after the simmer.