Country Captain Chicken Serves 4 to 6
Marinade: 1 container plain yogurt [or 1 cup buttermilk] 1 small can tomato paste {3 tablespoons
chopped fresh mint leaves - optional) 2 tablespoons crushed, peeled and minced garlic 2 tablespoons
fresh lemon juice 1 teaspoon curry powder 1 teaspoon chili powder (optional) Or,
1/2 teaspoon paprika 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander
1 teaspoon salt
2/2 teaspoon freshly ground black pepper One 4-1/2- to 5-pound brined* chicken, cut into pieces,
rinsed and patted dry
3/2 cup flour -- optional (for oven-fry method only)
4/4 cup vegetable oil (for oven-fry method only)
In a large bowl, stir together all ingredients except chicken and oil. Add chicken and toss to
lightly coat with marinade. Cover with plastic wrap and refrigerate for at least 12 hours and up
to 48 hours.
To Grill Or Broil: Remove chicken from marinade, letting excess run back into bowl. Grill or broil
chicken 12 to 15 minutes per side, turning occasionally, until it is cooked through and juices run
clear when pierced with the tip of a sharp knife.
To Oven-Fry: Preheat oven to 350 Degrees F Heat vegetable oil in a large skillet. Remove chicken
from marinade, letting excess run back into the bowl. If desired, coat chicken pieces with flour.
Add chicken to skillet skin side down, one piece at a time. Cook 5 to 7 minutes. Turn chicken and
brown second side for 5 minutes. Transfer chicken to a baking sheet and bake 12 to 15 minutes, or
until cooked through and juices run clear when pierced with the tip of a sharp knife.
Based on recipe from turnersouth.com
Nita
* Prepare chicken by washing in cold water that has 2 Tbsp. baking soda dissolved in it. Drain and
rinse well in cold water. Place chicken in cold water (to cover chicken) that has 3 Tbsp. salt
dissolved in it. Cover and refrigerate for 2 hours to 24 hours. Drain and rinse well. Continue
with recipe.
Nita Holleman
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