Ingredients Jump to Instructions ↓

  1. 2 (3-lb) chickens

  2. cup All-purpose flour

  3. 1 teaspoon Salt

  4. teaspoon Black pepper

  5. teaspoon Paprika

  6. 1 Clove garlic; chopped

  7. cup Olive oil

  8. 1 cup Finely chopped onion

  9. 1 Bell pepper; sliced

  10. 4 3/4 cup Canned tomatoes

  11. 2 teaspoons Parsley; chopped

  12. 1 teaspoon Curry powder

  13. teaspoon Powdered thyme

  14. teaspoon Cayenne pepper

  15. cup Water

  16. 1 cup Seedless raisins

  17. cup Toasted almond slivers

  18. 2 cups Hot cooked rice

  19. Parsley

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add tomatoes, parsley, curry, thyme, cayenne pepper, and water. Cook slowly for 5 minutes. Pour over chicken. Cover and bake for 45 minutes at 325.

  3. Add raisins the last 15 minutes. Arrange chicken in the center of a large.

  4. heated platter. Pour sauce over it and pile cooked rice around edges.

  5. Sprinkle toasted almonds on top and garnish with fresh parsley. Yield: 8 to 10 servings.

  6. MRS. JOSEPH FEARIS CALDWELL COLUMBUS, GA From , by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .


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