Country Captain Chicken

Ingredients

• 1 broiler-fryer chicken, cut into 8 parts (or 4 breasts or whole legs)
• 1/4 cup all-purpose flour
• 3 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 medium bell pepper, cut into chunks
• 2 cloves garlic, chopped
• 3 large tomatoes, coarsely chopped
• 2 teaspoons curry powder, mild or hot or a combination
• 1-1/2 teaspoons thyme leaves (or use 1/2 teaspoon dried thyme)
• 3/4 teaspoon salt or to taste
• freshly ground black pepper to taste
• 1/2 to 2/3 cup chicken or vegetable stock or tomato sauce
• 2 tablespoons chopped parsley
• 1/4 cup raisins or currants
• Cooked white rice
• 1/4 cup chopped toasted almonds, optional
• chopped parsley for garnish, optional

Instructions

Wash the chicken and dredge the pieces in the flour. Heat 2 tablespoons of the vegetable oil in a sauté pan over medium heat. Add pieces of the chicken a few at a time and cook for 5-8 minutes until lightly browned, turning pieces occasionally. Remove and set aside on a plate. Heat the remaining vegetable oil in the pan. Add the onion and bell pepper and cook for 2-3 minutes, or until vegetables have softened. Add the garlic and cook briefly. Add the tomatoes, curry powder, thyme, salt and pepper, and stir to combine ingredients. Pour in 1/2 cup of the stock. Return the chicken to the pan, spoon the pan ingredients over the chicken, cover the pan and cook for 20 minutes. Stir in the parsley and raisins or currants. Add more stock if the pan seems dry. Cook another five minutes or until chicken is cooked through. Serve over cooked white rice. Sprinkle with the almonds and parsley if desired.

Serve and Enjoy