Country captain and crispy thin onion rings from The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks by Edna Lewis and Scott Peacock

  • green onions
  • green peppers
  • ground cardamom
  • ground cayenne pepper
  • whole chicken
  • chile powder
  • ground cinnamon
  • ground coriander
  • ground cumin
  • dried currants
  • ground ginger
  • onions
  • paprika
  • thyme
  • canned tomatoes
  • turmeric
  • bacon
  • tomato juice
  • ground cloves
  • store-cupboard ingredients
  • coarse cereal

  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • wcassity on May 25, 2020

    Delicious. Takes a long time to prepare - brining, chopping, reducing, baking. Served with the coconut rice, which was quick and fantastic. Toppings - crumbled bacon, crispy onions (store bought), coconut flakes, chopped peanuts, currants, scallions, Major Gray’s chutney.

  • TrishaCP on May 25, 2013

    Tasty main course with the coconut rice from the same book. I made this using my own mild curry powder, not the book's, and it wasn't spicy at all. (If that is your thing, definitely plan to adjust.). It did require several steps to prepare, including brining chicken for several hours, so it is more of a weekend dish. If you don't brine, don't use chicken breasts because they will really be overcooked. Served with Major Grey's chutney, bacon, and spring onions, and that combination was great- the toppings really do add the flavor points a dish like this requires, so don't stint.

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