Country Captain

2 tsp. curry powder
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. cinnamon
1/4 C. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 lbs. chicken thighs and legs, bone in and skin on
2 Tbsp. butter
2 Tbsp. vegetable or canola oil
1 small yellow or sweet onion, diced
1 green bell pepper, cored and diced
1 yellow or orange bell pepper, cored and diced
2 cloves garlic, pressed or finely minced
1 tsp. minced fresh ginger
1/4 tsp. red pepper flakes
1 tsp. dried thyme
2 medium potatoes, peeled and diced
14 1/2 oz. can crushed tomatoes
1/2 C. chicken broth
1/4 C. golden raisins
toasted slivered almonds to garnish

In a small skillet over low heat, combine curry powder, paprika, cumin and cinnamon. Toast, stirring constantly, for 1-2 min., until spices become fragrant. Transfer to a small plate and set aside.
In a shallow bowl, mix together flour, salt, and pepper. Dredge the chicken pieces through the flour mixture, coating all sides and shaking off excess.
In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the chicken, searing the pieces on all sides until well-browned. Transfer the chicken to a plate and set aside.
Add the onion, both peppers, garlic, ginger, red pepper flakes, reserved toasted spices, and thyme. Reduce heat to medium, and saute until the onion is soft and translucent, about 6-7 min.
Add the potatoes, broth, raisins, and chicken. Bring to a simmer, then cover and continue simmering until the chicken is cooked through and the potatoes are tender. Adjust the seasoning with additional salt and pepper if needed. Serve garnished with toasted almond slivers over rice, if desired.