Chicken Country Captain - 4 points

This is a dish I fantasized about for a long time. In my early cooking years, I stuck to baked goods. My signature dishes in elementary school were apple crisp and snickerdoodles (I also made Wendy's Welsh Scones). Although I didn't venture into main dish cooking, I did look through my mom's cookbooks and imagine what the different dishes would taste like. This was one that always appealed to me - chicken, curry, raisins - how could you go wrong?

I tried making this in middle school and found that my fantasies were spot on. This is a delicious dish. It is tropical and exotic and spicy and sweet and perfect.  If only all of my other fantasies could come true in such a satisfying way....

Chicken Country Captain

8 boneless, skinless chicken thighs

1/2 tsp salt

1/2 tsp cayenne pepper

1 tsp olive oil

1 medium onion, finely chopped

1 medium green pepper, finely chopped

3 cloves garlic, minced

2 tsp curry powder

1 tsp thyme

1/2 tsp cinnamon

1 (14oz) can tomatoes, chopped

1 cube chicken bouillon

1/2 cup water

1/4 cup raisins

1. Season chicken with salt and cayenne. Heat oil in a large skillet over medium heat; add chicken and cook until golden brown. Remove chicken from skillet.

2. Add onion, green peppers, and garlic to pan. Reduce heat and cook, stirring often, until onions are translucent.
3. Add curry powder, thyme, and cinnamon. Cook, stirring, one minute.
4. Stir in tomatoes, bouillon, broth, and raisins. Return chicken to pan, stirring to cover with sauce. Cover, reduce heat to meduim low, and simmer 30 minutes.
5. Yields 8, 4 point servings

Many thanks to Foodafok for giving me an award. Please check out his excellent website.