Charlene’s Country captain Cassarole

2 tablespoons plus 1 teaspoon vegetable oil

2 chicken (3 ½ pounds each), each cut into 8 pieces and skin removed from all but wings

2 medium onions, chopped

1 large Granny Smith apple, peeled, cored, and chopped

1 large green pepper, chopped

3 large garlic cloves, finely chopped

1 tablespoon grated, peeled fresh ginger

3 tablespoons curry powder

½ teaspoon coarsely ground black pepper

¼ teaspoon ground cumin

1 can (28 ounces) plum tomatoes in puree

1 ¾ cups chicken broth

½ cup dark seedless raisins

1 teaspoon salt

¼ cup chopped fresh parsley

• In nonreactive 8-quart Dutch oven, heat 2 tablespoons oil over medium-high heat until very hot. Add chicken, in batches, and cook until golden brown, about 5 minutes per side. With slotted spoon, transfer chicken pieces to bowl as they are browned.

• Preheat oven to 350 F. In same Dutch oven, heat remaining 1 teaspoon oil over medium-high heat. Add onions, apple, green pepper, garlic, and ginger; cook, stirring frequently; 2 minutes. Reduce heat to medium; cover cook 5 minutes longer.

• Stir in curry powder, black pepper, and cumin; cook 1 minute. Add tomatoes with their puree, broth, raisins, salt, and chicken pieces. Heat to boiling over high heat; boil 1 minute. Cover and place in oven. Bake 1 hour. To serve, sprinkle with parsley.