1 3 1/2- to 4-pound young tender fryer
Salt and pepper to taste
1 cup all-purpose flour
3 tablespoons shortening
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, minced
1 garlic clove, chopped
1 teaspoon salt (or to taste)
1/2 teaspoon white pepper
3 teaspoons curry powder
1/2 teaspoon powdered thyme
3 (14 1/2-ounce) cans chopped tomatoes
1/2 teaspoon chopped parsley
3 cups cooked rice
1/2 cup currants or raisins
1/2 cup toasted almonds
Parsley for garnish
Preheat oven to 300 degrees. Remove skin from chicken and cut for frying. Roll in salt-and-pepper-seasoned flour. Melt shortening in a large heavy frying pan and brown chicken pieces. Put the browned chicken in a covered roaster and into the oven. (This is the secret of the dish, that the chicken remain hot while the sauce is prepared.) Pour excess shortening from frying pan. Add onions, peppers and garlic. Cook until tender, stirring constantly. Add salt, white pepper, curry powder, thyme, tomatoes and chopped parsley. Turn the oven up to 375 degrees. Pour mixture over chicken and bake for 45 minutes or until chicken is tender. Mound the cooked rice in the center of a very large platter or tray. Arrange the chicken pieces around the rice. Drop the currants or raisins in the sauce
pour sauce over chicken and rice. Scatter the almonds on top and garnish with parsley. Per serving: 603 calories (percent of calories from fat, 37), 37 grams protein, 61 grams carbohydrates, 5 grams fiber, 25 grams fat, 75 milligrams cholesterol, 767 milligrams sodium.
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