 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1/2 cup all-purpose flour |
2 teaspoons salt, divided |
1/2 teaspoon pepper |
1 (3- to 3 1/2-pound) broiler-fryer, cut up and skinned |
1/2 cup lard |
2 medium onions, chopped |
2 medium-size green peppers, chopped |
1 clove garlic, minced |
2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped |
1 tablespoon chopped fresh parsley |
2 teaspoons curry powder |
1/2 teaspoon white pepper |
1/2 teaspoon ground thyme |
2 cups hot cooked rice |
3/4 cup currants |
1 cup slivered almonds, toasted |
fresh parsley sprigs |
chutney |
Directions:
1. Combine flour, 1 teaspoon salt, and pepper, and mix well. Dredge chicken pieces in flour mixture. Heat lard in a heavy skillet. Brown chicken on all sides, and transfer to a 13- x 9- x 2-inch baking dish, reserving pan drippings.
2. Add onion, green pepper, and garlic to pan drippings; sauté until tender. Add tomatoes, parsley, curry powder, white pepper, thyme, and remaining salt; stir well, and pour over chicken. Cover and bake at 350° for 45 minutes or until chicken is tender. Remove chicken to a serving platter, reserving sauce; spoon rice around chicken. Add currants to sauce mixture; stir well. Pour sauce over rice. Sprinkle with almonds, and garnish with parsley. Serve chutney as an accompaniment.
|
|