Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 | (3-lb) chickens |
| ⅔ cup | All-purpose flour |
| 1 teaspoon | Salt |
| ½ teaspoon | Black pepper |
| ¼ teaspoon | Paprika |
| 1 | Clove garlic; chopped |
| ½ cup | Olive oil |
| 1 cup | Finely chopped onion |
| 1 | Bell pepper; sliced |
| 4¾ cup | Canned tomatoes |
| 2 teaspoons | Parsley; chopped |
| 1 teaspoon | Curry powder |
| ½ teaspoon | Powdered thyme |
| ⅛ teaspoon | Cayenne pepper |
| ½ cup | Water |
| 1 cup | Seedless raisins |
| ½ cup | Toasted almond slivers |
| 2 cups | Hot cooked rice |
| Parsley |
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 ½ 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 325ø.
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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .