Recipe - Sc Country Captain Chicken

3 One half pound Chicken
Allpurpose flour
Salt and pepper; to taste
1 cup Shortening
2 Onions; finely chopped
2 Green peppers; chopped
2 small Garlic clove; minced
1 One half teaspoon Salt
One half teaspoon White pepper
3 teaspoon Curry powder
32 ounce Tomatoes; canned, undrained
One half teaspoon Chopped parsley
One half teaspoon Ground thyme
3 tablespoon Currant jelly
Hot cooked rice
One fourth pound Slivered almonds; toasted
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 One fourth 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 MCRecipe Digest by Barb at PK abprice@wf.net on Apr 20, 1998