| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rice, Family & fr |
8 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Chicken |
|
|
All-purpose flour |
|
|
Salt and pepper; to taste |
| 1 |
c |
Shortening |
| 2 |
|
Onions; finely chopped |
| 2 |
|
Green peppers; chopped |
| 2 |
sm |
Garlic clove; minced |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
| 3 |
ts |
Curry powder |
| 32 |
oz |
Tomatoes; canned, undrained |
| 1/2 |
ts |
Chopped parsley |
| 1/2 |
ts |
Ground thyme |
| 3 |
tb |
Currant jelly |
|
|
Hot cooked rice |
| 1/4 |
lb |
Slivered almonds; toasted |
|
|
Parsley; for garnish |
INSTRUCTIONS
Remove skin from chicken, combine flour, salt and pepper to taste. Dredge
chicken in flour mixture. Brown in hot shortening. Remove chicken from
skillet, but keep the chicken hot, this step is important for the success
of the dish. Pour of all but 1/4 cup drippings from skillet. Add onions,
green peppers and garlic, cook very slowly, stirring constantley, until
vegetables are tender. Season with salt and pepper and curry powder, amonut
of curry powder may be varried according to taste. Add tomatoes, parsley,
thyme and currants, stir gently to mix. Put chicken ijn a roaster or large
casserole. Add sauce, is facue does not cover chicken, add water to cover
chicken. Copver tightly and bake at 350 degrees about 45 minutes or until
chicken is tender. Place chicken in center of a large platter and pile rice
around it. Spoon sauce over rice, sprinkle almonds on top. Garnish with
parsley.
Recipe by: Mary McKinnon, Beech Island, SC
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 20, 1998
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