Country Captain

(Serves four)

4 large chicken legs
Salt and coarsely-ground black pepper
2 tbsps olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 green peppers, cored and diced
1 tbsp mild curry powder
1 tsp each ground coriander and cumin
Pinch ground cloves
1 tsp dark brown sugar
400 g can chopped tomatoes
100 ml chicken stock
Handful of currants or raisins
1 tbsp toasted slivered almonds

Cut the excess backbone from the chicken legs (or ask your butcher to do it for you), then either cut them in half through the joint or leave them whole and season with salt and black pepper.

Heat the oil in a large frying pan and fry the chicken, skin side down, until well-browned. Turn it over and cook for two minutes, then transfer it to a plate.

Preheat the oven to 180˚C. Add the onion to the pan and fry until starting to soften, then add the garlic and peppers and fry for two minutes more. Stir in the curry powder and spices and cook for another minute. Add the brown sugar, chopped tomatoes, stock and currants or raisins and bring to the boil.

Transfer the mixture to a large shallow baking dish, sit the chicken in one layer on top and pour on any juices collected on the plate.

Cover with foil and bake in the oven for 30 minutes, then uncover and continue to bake for another 30 minutes, or until the chicken juices run clear when pricked with the point of a sharp knife.

Sprinkle with the toasted almonds and serve with rice.