From Chef Charlie Palmer

A Note from Chef Palmer

This Southern dish is a specialty of Georgia, and the tasty curried chicken just might inspire a road trip.

Chicken Ingredients

• One 3-4 pound chicken, rinsed and patted dry inside and out
• 1/2 cup all-purpose flour
• 1 tbsp kosher salt
• 1/2 tsp freshly ground black pepper
• 6 ounces slab bacon, cut into ¼ inch dice
• 2 white onions, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, chopped
• 1 tbsp ginger, chopped
• One 28 oz can chopped tomatoes, with liquid
• 1/2 cup roasted, unsalted peanuts
• 4 ounces dried apricots, quartered
• 1 tbsp unsalted butter
• 4 cups steamed white rice

Spice Mix

• 2 tbsp salt
• 2 tbsp curry powder
• 1/2 tsp dried thyme
• 1/2 tsp sweet paprika
• 1/4 tsp ground cinnamon
• 1/2 tsp mustard seeds
• 1 tbsp light brown sugar

Instructions

Using a pair of kitchen shears, cut the backbone from the chicken and discard, then cut through the breastplate to separate into halves. Cut the legs from the breast halves and then separate the thighs from the drumsticks at the joint. Cut off the wing tips and discard, and cut each breast half crosswise into 2 equal pieces, cutting right through the rib cage.

In a large bowl, mix together the flour, salt and pepper for dredging. In a small bowl, combine the spice mix ingredients and set aside.

In a 12-inch cast-iron skillet over medium-low heat, cook the bacon until crisp, stirring occasionally, about 10 minutes. While the bacon is cooking, dredge the chicken pieces in the seasoned flour and shake off any excess. Transfer the crisp bacon pieces to a plate and set aside, leaving the rendered fat in the skillet.

Increase the heat under the skillet to medium, and working in two batches, place the chicken, skin side down, in the bacon fat and brown on all sides. When the pieces are well browned, transfer them to a plate and set aside with the bacon.

Stir the onions, peppers, garlic, and ginger into the remaining bacon fat in the skillet. Once they are all stirred together, the vegetables should be lightly coated in a layer of far, and the bottom of the pan should not be dry. Add oil if necessary, if the bacon was on the lean side.

Sweat the vegetables together for 2 minutes and then stir in the spice mix. Continue to sweat until the vegetables are barely tender and the spices are very aromatic, 3 to 5 minutes. Add the canned tomatoes, peanuts, apricots and butter, and bring to a simmer.

Return the chicken and bacon to the skillet and push the pieces into the mixture to submerge. Cover and let cook at a gentle simmer on the stovetop, or place in a reheated 350 degree oven and bake until a meat fork inserted into a piece of thigh pulls away from the meat without resistance or an instant-read thermometer 160 degrees, about 35 to 45 minutes.

Remove from heat and let stand, covered, for 20 to 30 minutes. Serve over hot steamed white rice.