Cut chicken into frying-sized pieces. Flour chicken by shaking in a paper
bag containing flour, salt, pepper and paprika. Make garlic oil by adding
chopped garlic to olive oil and let stand until flavor is absorbed. Use 1/2
cup hot garlic oil to brown chicken. Remove chicken to 9x13 casserole and
cover. Cook onion and bell pepper in oil until limp, stirring constantly.
Add tomatoes, parsley, curry, thyme, cayenne pepper, and water. Cook slowly
for 5 minutes. Pour over chicken. Cover and bake for 45 minutes at 325°.
Add raisins the last 15 minutes. Arrange chicken in the center of a large.
heated platter. Pour sauce over it and pile cooked rice around edges.
Sprinkle toasted almonds on top and garnish with fresh parsley. Yield: 8 to
10 servings.
MRS. JOSEPH FEARIS CALDWELL
COLUMBUS, GA
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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