Country Captain Chicken
Our fifth slowcooking was this curried chicken dish with an interesting name. We adapted a recipe from Cook's Illustrated's slowcooker recipe book as usual. The recipe called for one cup of mango chutney. Luckily we had a jar of mango chutney in our pantry. But the top of the ingredient list was sugar and the chutney tasted very sweet and sort of vinegary but no mango flavor. We usually don't like sweet savory dish, so we just used half of the jar, which was less than half of the amount that the recipe called for. We also skipped fresh Granny Smith apple garnish, which sounded unnecessary. Waiting time was 5 hours. With toasted almond and fresh parsley as toppings, the result was pretty good. The chicken was so tender. Bone parts easily came off from the chicken meat. It was sweet but not too sweet. We served the curry with rice on the first day and with toasted couscous next day. I would like to make this dish again with a good mango chutney. Adding sweet fruity flavor, which our mango chutney jar didn't provide, could take this dish to a different dimension in a good way.
