COUNTRY CAPTAIN WITH HAM AND BACON
Makes 6 servings
½ cup chopped country ham
4 slices thick-cut bacon, chopped
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
6 bone-in skin-on chicken thighs (about 2½ pounds)
1 cup chopped yellow onion
1 cup chopped bell pepper
1¼ cups long-grain white rice
2 tablespoons firmly packed light brown sugar
1½ teaspoons curry powder
½ teaspoon garlic powder
½ teaspoon ground ginger
¼ teaspoon crushed red pepper
3 cups chicken broth
1 (14.5-ounce) can petite-diced tomatoes, drained
½ cup dark raisins
¼ cup chopped fresh parsley, divided
2 tablespoons chopped toasted pecans
1. Preheat oven to 350°.
2. Heat a 12-inch cast-iron skillet over medium-high heat. Reduce heat to medium. Add ham and bacon; cook until browned and crisp, 8 to 10 minutes. Remove ham and bacon with a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in pan.
Sprinkle 1½ teaspoons salt and ½
