Country Captain

Step 1: Sprinkle the chicken with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Cook the chicken, skin side down, in hot oil in a 5-quart Dutch oven over medium heat, turning once or twice, about 10 minutes or until golden brown. Transfer the chicken pieces to a platter, reserving 2 tablespoons of the drippings in the Dutch oven.

Step 2: Cook the onion, next 5 ingredeints, and 1/3 cup raisins in the hot drippings over medium heat, stirring occasionally, 8 to 10 minutes or until the onions are tender.

Step 3: Stir the garam masala, next 3 ingredients, and remaining 2 teaspoons salt and 1/2 teaspoons black pepper into the onion mixture, and cook, stirring often, 3 to 4 minutes or until the spices are toasted. Stir in the tomatoes, tomato paste, and cane syrup. Cover and reduce heat to low.

Step 4: Preheat the oven to 350°. Simmer the mixture in the Dutch oven over low heat, stirring occasionally, 25 minutes or until the mixture thickens into a chunky sauce. Add the chicken pieces, pressing gently to submerge the chicken in the sauce; cover.

Step 5: Bake at 350° for about 1 hour or until the chicken is tender. Sprinkle with the almonds and remaining 1/3 cups raisins. Serve the chicken and sauce over hot cooked rice.