This awesomely fragrant and exotically flavorful chicken dish is an iconic Lowcountry classic. While most obviously Indian in origin, Country Captain Chicken in its modern American form has been enjoyed in the Southern United States since at least the mid-2oth century, when it was often served at social functions and was a staple recipe in many Southern community cookbooks. (To learn more about this awesome chicken dish's fascinating history, click here.) While there are numerous spice variations, this recipe remains loyal to the classic ingredients, creating one awesome chicken dinner that's ridiculously easy to prepare. Enjoy, and y'all come back now, y'hear?
Combine flour, paprika, cayenne pepper, and 1 teaspoon of salt in a large zip-lock bag. Place chicken pieces, a few at a time, in the bag and shake to coat. Discard flour mixture. Heat oil in a large deep-skillet or Dutch oven over medium heat. Add half the chicken pieces and cook until well browned and crisp on one side, about 6-7 minutes. Flip and cook until lightly browned on the other side, about 2-3 minutes. Transfer to a plate and set aside. Repeat with remaining chicken. Remove from skillet and leave oil/drippings. Add chopped parsley, pepper and onion blend, garlic, curry powder, black pepper, nutmeg, and 1 teaspoon of salt to the skillet. Cook over medium heat, stirring often, until onion and peppers are slightly tender/softened, about 6-8 minutes. Add tomatoes and raisins, and bring to a boil over medium-high heat. Reduce heat to medium-low, and return chicken to skillet. Cover and simmer for 15 minutes. Uncover and cook for another 8-10 minutes, or until an inserted meat thermometer reads 165°F (thighs)/160°F (breasts). Serve over rice. Garnish with toasted almonds and reserved chopped parsley.