Add the canned tomatoes, peanuts, apricots and butter, and bring to a simmer. Continue to sweat until the vegetables are barely tender and the spices are very aromatic, 3 to 5 minutes. Sweat the vegetables together for 2 minutes and then stir in the spice mix. Add oil if necessary, if the bacon was on the lean side. Once they are all stirred together, the vegetables should be lightly coated in a layer of far, and the bottom of the pan should not be dry. Stir the onions, peppers, garlic, and ginger into the remaining bacon fat in the skillet. When the pieces are well browned, transfer them to a plate and set aside with the bacon. Increase the heat under the skillet to medium, and working in two batches, place the chicken, skin side down, in the bacon fat and brown on all sides. Transfer the crisp bacon pieces to a plate and set aside, leaving the rendered fat in the skillet. While the bacon is cooking, dredge the chicken pieces in the seasoned flour and shake off any excess.

In a 12-inch cast-iron skillet over medium-low heat, cook the bacon until crisp, stirring occasionally, about 10 minutes. In a small bowl, combine the spice mix ingredients and set aside. In a large bowl, mix together the flour, salt and pepper for dredging. Cut off the wing tips and discard, and cut each breast half crosswise into 2 equal pieces, cutting right through the rib cage.

Cut the legs from the breast halves and then separate the thighs from the drumsticks at the joint. Using a pair of kitchen shears, cut the backbone from the chicken and discard, then cut through the breastplate to separate into halves.

One 28 oz can chopped tomatoes, with liquid.6 ounces slab bacon, cut into ¼ inch dice.One 3-4 pound chicken, rinsed and patted dry inside and out.This Southern dish is a specialty of Georgia, and the tasty curried chicken just might inspire a road trip. From Chef Charlie Palmer A Note from Chef Palmer

Dice cooking dredge cooking