CAPTAIN CAT'S COUNTRY CHICKEN MARBELLA

When cleaning out “food stuff” that needs to be used…i.e. turkey carcass, almost finished box of raisins and prunes, onions on their way “out”, etc…instead of throwing out (waste not, want not), it is a perfect chance to get creative. Two of my favorite “go to” entertaining recipes are Chicken Country Captain and The Silver Palate Cookbook’s Chicken Marbella. What if I sort of combined the dishes, adding some chickpeas for fun? If I do say so the end product was scrumptious!

Here you go and see what you think…

2 small chickens, 1 hen or enough leftover chicken to replicate
2 tablespoons extra virgin olive oil
1 large onion, peeled and diced
1 large green pepper, cored and diced
1 can (28 ounce) chopped Roma tomatoes
4 garlic cloves, peeled and minced
1 can (16 ounce) garbanzo beans, rinsed
1/2 cup raisins
1/2 cup prunes
1 tablespoon capers
2 cups chicken broth, more if needed
4 bay leaves
1 teaspoon thyme (dried leaves)
1/2 teaspoon curry powder
Red pepper flakes, dash of
1 cup slivered almonds, browned (more if you like the crunch and for decoration when served)
1/2 cup parsley, leaves chopped
Salt and freshly ground pepper to taste

Cook the chicken, cool, remove the meat from the bones and save the broth. In a Dutch Oven, heat the olive oil over medium high heat; sauté the peppers and onions until the onions are translucent. Add the chicken broth to the pepper/onion mix and cook for 15 minutes. Add the tomatoes, garlic, beans, raisins, prunes, capers, and spices. Cook for 15 more minutes. Add more chicken broth depending on your preparation for serving. 

Can be served as a stand alone stew. If you prefer you might thin a bit with chicken broth and serve over rice, quinoa, couscous, etc.

Great for a crowd because you can easily add more of everything. I am really fond of the sweetness of the prunes and raisins joined with the savory capers and olives!🥰