Recipe - Country Captain Casserole

2 tablespoon Plus
1 teaspoon Vegetable oil
2 3 1/2pound chickens, cut up
and skin removed
2 Mediumsize onions, chopped
1 lg Granny Smith apple, peeled,
cored, and minced
1 lg Green pepper, minced
3 lg Garlic cloves, minced
1 tablespoon Grated, peeled gingerroot
3 tablespoon Curry powder
One half teaspoon Coarsely ground black pepper
One fourth teaspoon Ground cumin
1 cn (28ounce) tomatoes in puree
1 cn (13 Three fourths to 14 1/2ounce)
chicken broth
One half cup Dark seedless raisins
1 teaspoon Salt
Hot cooked rice (optional)

This first one is from Good Houskeeping.

1. In 8quart Dutch oven over mediumhigh heat, in 2 tablespoons hot
vegetable oil, brown chicken in batches, removing pieces to bowl as they
brown.

2. Preheat oven to 350 degrees F. In same Dutch oven over mediumhigh heat
in 1 teaspoon hot vegetable oil, cook onions, apple, green pepper, garlic,
and ginger 2 minutes, stirring frequently. Reduce heat to medium; cover and
cook 5 minutes.

3. Stir in curry powder, black pepper, and cumin; cook 1 minute. Add
tomatoes with their purée, chicken broth, raisins, salt, and chicken
pieces; over high heat, heat to boiling; boil 1 minute.

4. Cover Dutch oven and bake 1 hour or until juices run clear when chicken
is pierced with tip of knife. Serve with hot cooked rice if you like.

Each serving without rice: About 325 calories, 39 g protein, 21 g
carbohydrate,
10 g total fat (2 g saturated), 122 mg cholesterol, 710 mg sodium.

Posted to EATL Digest 11 November 96

Date: Tue, 12 Nov 1996 15:50:19 0800

From: Pamela Ramsey risha@EROLS.COM