Sc country captain chicken

Yield: 8 Servings

Measure Ingredient
3½ pounds Chicken
\N \N All-purpose flour
\N \N Salt and pepper; to taste
1 cup Shortening
2 \N Onions; finely chopped
2 \N Green peppers; chopped
2 smalls Garlic clove; minced
1½ teaspoon Salt
½ teaspoon White pepper
3 teaspoons Curry powder
32 ounces Tomatoes; canned, undrained
½ teaspoon Chopped parsley
½ teaspoon Ground thyme
3 tablespoons Currant jelly
\N \N Hot cooked rice
¼ pounds Slivered almonds; toasted
\N \N Parsley; for garnish

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 ¼ 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@...> on Apr 20, 1998

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