Country Captain Chicken

3/4 cup all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 teaspoon kosher salt, divided
12 bone-in, skin-on chicken thighs
2 tablespoons vegetable oil
1/4 cup butter, divided
1/2 cup chopped fresh flat-leaf parsley, plus more for garnish
2 medium onions, chopped
3 medium peppers, chopped
2 garlic cloves, minced
1 1/2 tablespoons curry powder
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
2 (14.5-oz.) cans chopped tomatoes, undrained
1/2 cup raisins
6 cups hot cooked rice
Toasted slivered almonds

Combine flour, paprika, cayenne, and 1 teaspoon of the salt in a large ziplock plastic freezer bag.
Place chicken thighs, a few at a time, in bag of flour mixture, shaking to coat.
When all chicken thighs are coated, discard flour mixture.
Heat oil and 2 tablespoons of the butter in a large Dutch oven over medium, stirring until melted.
Add 4 to 5 chicken thighs, skin side down, and cook until well browned and crisp on 1 side, 6 to 7 minutes.
Turn and cook until browned on other side, about 2 minutes.
Transfer thighs to a plate, reserving drippings in Dutch oven.
Repeat twice with remaining thighs.
Add chopped parsley, onions, bell peppers, garlic, curry powder, black pepper, nutmeg,
and remaining 2 tablespoons butter and 1 teaspoon salt to reserved drippings in Dutch oven;
cook over medium, stirring often, until onion is tender.
Stir in tomatoes and raisins.
Bring mixture to a boil over medium-high; reduce heat to medium-low, and return chicken to Dutch oven.
Cover and simmer 15 minutes; uncover and cook until a inserted thermometer registers 165°F, about 15 minutes. Serve chicken and sauce over rice. Garnish with almonds and reserved chopped parsley.