Cooking Lesson #1042: Low Country Chicken

…from the Perspectives’ Kitchen

How you doin’? I have a client in South Carolina—Low Country—who makes boiled peanuts. “Boiled peanuts?” you ask. It’s a Southern thing with a variety of different boiled peanut flavors that are spicy and salty.
 
While it’s been mostly for Low Country palates, I saw them being sampled at Bar Expo in Las Vegas several weeks ago. The point is we see the migration of regional foods and flavors moving quickly across the United States. One could say this is a dish where worlds and cultures collide in this warm, fragrant chicken dish.
 
Admittedly, the ingredients for my Low Country Chicken may give you pause at first glance—chicken with tomatoes, peppers, and…raisins? And curry powder? But I promise it adds up to something comforting and delicious.
 
This recipe is an iconic Southern dish incorporating flavors from all over the place. Its exact origin is still a mystery (like many foods), but some food historians believe the recipe came from merchant ships’ cooks finding interesting uses of different ingredients and spices.
 
These oceanic chicken thighs are dredged in seasoned flour and sautéed in bacon fat, then braised until tender in a unique aromatic, vegetable-packed sauce. With pops of sweetness from plumped-up raisins, lots of warmth from fragrant curry powder, more crispy morsels of salty bacon and toasted nuts on top, you’ll be ready to say “ahoy!” to this chicken dinner.
 
Rice is an important part of South Carolina cuisine, especially Carolina Gold. Spoon the sauce and chicken over cooked white rice and sprinkle it with the cooked bacon and toasted nuts.
 
Prep time:  15 minutes
Cook time:  55 minutes
Yield:  4 servings
 
Ingredients 
4 thick-cut, raw bacon slices, chopped (about 1 cup)
3 tablespoons all-purpose flour
2-1/2 teaspoons kosher salt, divided
4-1/2 teaspoons curry powder, divided
4 bone-in, skin-on chicken thighs, patted dry (about 4-5 ounces each)
1 cup yellow onion, chopped
1 cup red bell pepper, chopped
4 teaspoons pressed or finely chopped garlic
1 (28-ounce) can crushed tomatoes (do not drain)
1/2 cup raisins
4 cups cooked white rice, for serving
Toasted peanuts, pine nuts or sliced almonds, for garnish
 
Directions

1. In a large Dutch oven, cook the bacon over medium heat, stirring occasionally, until it’s browned and crispy, 10 to 12 minutes.
2. Remove the pot from the heat and transfer the bacon to a paper towel-lined plate with a slotted spoon; reserve the fat in the Dutch oven.
3. While the bacon is cooking, in a shallow bowl, whisk together the flour, 1-1/2 teaspoons of the salt and 1/2 teaspoon of the curry powder.
4. Dust the chicken thighs in the flour mixture until they’re evenly coated; discard the remaining flour mixture.
5. Return the reserved drippings to medium-high heat. Place the coated thighs, skin-side down, in the Dutch oven. Cook, undisturbed, until the chicken skin is crisp and browned, 8 to 10 minutes, adjusting the heat as needed to prevent over-browning.
6.  Transfer the partially cooked chicken to a plate.
7. Reduce the heat to medium and add the onions, bell pepper, garlic and the remaining 1 teaspoon salt to the now-empty pot.
8. Cook, stirring often and scraping up any browned bits on the bottom of the pot, until softened, about 8 minutes. That where the flavor’s at.
9. Add the remaining 4 teaspoons curry powder and cook, stirring constantly, until fragrant, about 1 minute.
10. Stir in the tomatoes (with juices) and the raisins.
11. Bring the tomato mixture to a simmer over medium heat  and cover.
12. Arrange the chicken, skin side up, in the sauce, adding any accumulated juices from the plate.
13. Reduce the heat to medium-low and cook, stirring the tomato mixture around the chicken occasionally, until an instant-read thermometer inserted into the thickest part of the chicken registers at least 165°F; about 25 to 30 minutes.
14. Serve the chicken over rice and garnish with a sprinkling of selected nuts and reserved chopped bacon.

ChefSecret: You can also sprinkle the dish with unsweetened flaked coconut and/or chopped fresh cilantro, which are other common toppings.

Quip of the Day:  Q. When is a chicken running late?  A. When the cluck strikes half past hen!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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