This Southern Lowcountry classic is a quick and easy dish that gets its name from the days when ships' captains traded in spices acquired during their travels abroad. This dish includes boneless chicken thighs from Heritage Farm and savory bacon from Pine Street Market simmered with bell pepper, celery, currants and peanuts. Chef Nick Melvin puts his twist on it by adding his Doux South Drunken Tomatoes to the mix to make a zesty and satisfying dish.