Nobody is more Southern than my sister, and when I complimented her on the “Indian” chicken dish she once served at her home in Wilmington, North Carolina, she looked at me with puzzlement and said, “Honey, I don’t know what on earth you’re talking about. This recipe goes back almost three hundred years, to the Cape Fear rice planters, and every friend I have in Wilmington has her special version.” So much for this particular ethnic influence on Southern cooking, I figured, fully bewildered. Naturally, Hootie served the simple dish with rice, as I now do, and, without fail, guests rave as if I’d been cooking half a day.
Arrange the chicken breasts in a greased shallow baking dish, dot with the butter, season with salt and pepper, and
Meanwhile, combine the orange juice, raisins, almonds, curry powder, and thyme in a saucepan, bring to a simmer, and cook 10 minutes.
Pour the orange juice mixture evenly over the chicken, reduce the
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