Yield: 6 Servings
|2 mediums||Granny Smith apples|
|1 small||Onion; finely chopped|
|1 small||Green bell pepper; finely chopped|
|3||Cloves garlic; minced|
|2 tablespoons||Dried currants|
|1 tablespoon||Curry powder|
|1 teaspoon||Ground ginger|
|¼ teaspoon||Ground red pepper|
|1 can||Diced tomatoes; (about 14 1/4 oz)|
|6 smalls||Boned and skinned chicken breast halves; (about 1 3/4 lbs. total)|
|½ cup||Chicken broth|
|1 cup||Long-grain white rice|
|1 pounds||Large raw shrimp; shelled and deveined|
|⅓ cup||Slivered almonds|
Quarter, core and dice unpeeled apples. In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes. Rinse chicken and pat dry; then arrange, overlapping pieces slightly on top of tomato mixture.
Pour in broth. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours). Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 deg oven. Stir rice into cooking liquid.
Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes). Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes). Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside. To serve, season rice mixture to taste with salt.
Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds. Makes 6 servings.
Recipe by: Sunset Crockery Cookbook Posted to MC-Recipe Digest V1 #951 by MAMacR <MAMacR@...> on Dec 9, 1997