Throwdown's country captain chicken Recipe | Food Network UK

Ingredients

• 3 tbsp ancho chilli powder
• 2 tsp ground cumin
• 2 tsp ground coriander seeds
• 2 tsp ground fennel
• 2 tsp ground turmeric
• 1 tsp ground cardamom
• 1 tsp ground cloves
• 1 tsp ground chilli de arbol
• 1 tsp ground black pepper
• For the coconut rice with spring onions
• 35g finely diced onion,
• 1 tbsp unsalted butter
• 400g long grain rice
• 1 (450g) can unsweetened coconut milk
• 240ml water
• 1 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 spring onions, thinly sliced
• 2 tsp rapeseed oil
• 6 slices rasher bacon, diced
• 2 tbsp unsalted butter
• 1 tbsp rapeseed oil
• 210g plain flour
• salt
• freshly ground black pepper
• 8 bone-in chicken thighs, skin removed
• 1 medium onion, havled and thinly sliced
• 1 large pepper, halved, seeded and thinly sliced
• 2 cloves garlic, thinly sliced
• 1/2 serrano chilli, finely diced
• 2 heaping tsp curry mix, recipe above
• 240 ml dry white wine
• 480ml homemade chicken stock
• 1 (800g) tinned tomatoes, drained well and coarsely chopped
• scant 20g currants or sultanas
• 1 1/2 tbsp fresh thyme leaves
• Honey
• Handful of coarsely chopped fresh flat-leaf parsley, plus more for garnish
• Slivered almonds, lightly toasted, chopped