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      RECIPE TITLE "Country Captain Chicken"
    recipe from The New Low-Country Cooking: 125 Recipes for Southern Cooking with Innovative Style

    yields Makes 4 to 6 servings time --- difficultymoderate

    This dish, my updated version, exemplifies the influence of eastern India on the cuisine of the South. Like many Indian dishes, this chicken dish utilizes yogurt, curry, and mint in the marinade before it is grilled. (I also give directions on how to oven-fry the chicken.) As to how its name came about, there seem to be several theories. One is that it originated with an Indian officer who introduced a sea captain to this dish, who then brought the recipe to the United States.

      RECIPE INGREDIENTS

    1 cup plain yogurt
    1/2 cup tomato paste
    3 tablespoons chopped fresh mint leaves
    2 tablespoons minced garlic
    2 tablespoons fresh lemon juice
    1 teaspoon curry powder
    1 teaspoon chili powder
    1 teaspoon ground turmeric
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1 teaspoon salt
    1/2 teaspoon freshly ground blackpepper
    One 4 1/2- to 5-pound chicken, cut into pieces, rinsed and patted dry
    1/4 cup vegetable oil (for ovenfry method only)

    The New Low-Country Cooking The New Low-Country Cooking The southern region that spans 80 miles from the coastal plain of South Carolina from Pawley's Island, southward to the Savannah River on the Georgia state line, the Low Country teams with easily accessible natural resources-seafood such as bass, oysters, shrimp, lams, mullet, and sturgeon; game birds like pheasant, turkey, quail, and duck; and, of course, rice. In his culinary guide to this abundant country, rising-star chef Marvin Woods puts his own contemporary spin on delicious dishes, combining traditional ingredients with exciting new flavors. Here are such delights as Vegetable Gumbo and Cajun-Spiced Mahimahi, Confit of Barbecue Duck, and Sweet Potato Creme Brulee. Woods also incorporates the area's Caribgean and African influences in such recipes as Brown Sugar Pineapple Jam, Black-Eyed Pea Cakes, and Bouron-Cured Salmon. With New Low-Country Cooking anyone-anywhere-can experience the unique taste of the Low Country.

      RECIPE METHOD

    In a large bowl, stir together all of the ingredients except chicken and the oil. Add the chicken and toss to lightly coat with the marinade. Cover with plastic wrap and refrigerate for at least 12 hours and up to 48 hours.

    To grill or broil: Remove the chicken from the marinade letting the excess run back into the bowl. Grill or broil the chicken for 12 to 15 minutes per side, turning occasionally, until it is cooked through and the juices run clear when pierced with the tip of a sharp knife.

    To oven-fry: Preheat the oven to 350 F. Heat the vegetable oil in a largeskillet. Remove the chicken from the marinade, letting the excess run back into the bowl. Add the chicken to the skillet skin side down, one piece at a time. Cook for 5 to 7 minutes. Turn the chicken and brown the second side for 5 minutes. Transfer the chicken to a baking sheet and bake for 12 to 15 minutes, or until it is cooked through and the juices run clear when pierced with the tip of a sharp knife.

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    One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table.
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