Chicken & Shrimp Ragoût with Curry Spices

Although shrimp isn’t a strictly traditional ingredient, it dresses up this casual stew, making it suitable for company.

• 3 Tbs. peanut or vegetable oil
• 2 Tbs. unsalted butter
• 2-1/4 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 ribs celery, cut into 1/2-inch dice (1 cup)
• 1 green bell pepper, cut into 1/2-inch dice (1 cup)
• 1 red bell pepper, cut into 1/2-inch dice (1 cup)
• 1 small onion, peeled and cut into 1/2-inch dice (1 cup)
• 4 cloves garlic, minced
• 2 Tbs. homemade Curry Spice Blend or store-bought hot (Madras) curry powder
• 1 tsp. dried thyme
• 28-oz. can plum tomatoes, drained and coarsely chopped; with their juices
• 2 cups homemade or low-salt chicken broth
• 1/2 cup dried currants
• 25 to 30 jumbo shrimp (21-25 count; about 1/4 pounds), peeled and deveined
• Toasted Almond Rice for serving
• 2 tablespoons chopped fresh flat-leaf parsley

Up to two days ahead:

Heat 1 Tbs. each of the oil and butter over medium-high heat in a large (at least 6-quart) Dutch oven. Season the chicken liberally with salt and pepper. Add half of the chicken pieces and sear until golden brown on two sides, about 6 min. For best browning, stir infrequently and only to flip the chicken. Repeat with the remaining chicken, reducing the heat if the bottom of the pan starts to burn. Set all the chicken aside.

Lower the heat under the Dutch oven to medium and add another 1 Tbs. each of oil and butter. When hot, add the celery, peppers, and onion. Sauté until the vegetables are softened and lightly browned, 6 to 8 min. Add the garlic and cook, stirring, for another 2 minutes. Push the vegetables to one side of the pan and add the remaining 1 Tbs. oil. Add the curry spice blend, thyme, 1 tsp. salt, and 1/2 tsp. black pepper to the oil. Cook, stirring, for 1 min. Raise the heat, add the tomatoes and their juices, and bring to a boil. Cook, stirring, until the tomatoes begin to break apart and the juices thicken slightly, about 5 min. Stir in the chicken broth and currants; return the mixture to a boil. Adjust the heat to maintain a vigorous simmer and cook, stirring occasionally, until slightly thickened, about 15 min.

Return the chicken and any accumulated juices to the pot; simmer for about 10 min. Season to taste with salt and pepper. (If you’re working ahead, the stew may now be cooled and refrigerated.)

Just before serving:

Bring the stew to a simmer over very low heat. Add the shrimp and simmer, stirring, until they just turn opaque and are cooked through, 3 to 4 min. Divide the rice among eight shallow soup bowls and spoon the stew on top. Sprinkle each serving with the chopped parsley and serve.