Combine flour, paprika, cayenne, and 1 teaspoon of the salt in a large plastic bag and shake or stir to mix. Add several pieces of the chicken. Coat chicken thoroughly. Remove from the bag to a plate and continue with remaining pieces of chicken.
3/4 cup all-purpose flour, 1/2 teaspoon sweet paprika, 1/4 teaspoon cayenne pepper, 2 teaspoons kosher salt, 12 bone-in, skin-on chicken thighs
In a Dutch oven over medium-high heat, melt 2 tablespoons of the butter with the oil. Sear chicken skin-side-down until golden brown, 6 to 7 minutes. Turn and sear 2 minutes more before removing to a plate and continue with remaining pieces of chicken. Set aside.
2 tablespoons vegetable oil, 4 tablespoons butter
In the same pot, melt the remaining 2 tablespoons of butter and sauté onions, green bell peppers, parsley, and garlic until softened. Stir in curry powder, black pepper, and nutmeg, cooking until fragrant. Then add chopped tomatoes and golden raisins, bringing the mixture to a boil.
4 tablespoons butter, 2 cups Vidalia onion, 3 cups green bell pepper, 2 cloves garlic, 1 1/2 tablespoons curry powder, 1 teaspoon black pepper, 1/2 teaspoon ground nutmeg, 2 (14.5-oz.) cans chopped tomatoes, 1/2 cup golden raisins, 1/2 cup parsley
Return chicken to the pot, cover, and simmer gently until a thermometer inserted into chicken thighs registers 165°F, about 15 minutes.
Plate the chicken over hot cooked rice, garnishing with toasted slivered almonds and fresh parsley and savor the rich, aromatic flavors of this Southern classic!
6 cups rice, 1/2 cup slivered almonds, 1/2 cup parsley