Baked Country Captain
|All purpose flour||1⁄2 Cup (8 tbs)|
|Broiler fryer||3 Pound, cut up (1 Bird)|
|Vegetable oil||1 Tablespoon|
|Onions||2 Medium, chopped|
|Green peppers||2 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||32 Ounce, undrained and chopped (2 Cans, 16 Ounce Each)|
|Currants||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Ground thyme||1⁄2 Teaspoon|
|Hot cooked rice||2 Cup (32 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
Combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
Skin chicken, if desired.
Dredge chicken in flour mixture.
Fry chicken in 1/2 inch hot oil until browned; drain well and arrange chicken in a 13 x 9 x 2 inch baking dish.
Reserve 2 tablespoons drippings in skillet.
Saute onion, green pepper, and garlic in reserved pan drippings until tender.
Add tomatoes, currants, curry powder, 3/4 teaspoon salt, 1/2 teaspoon white pepper, and thyme; stir well, and spoon over chicken.
Cover and bake at 350° for 55 minutes to 1 hour or until done.
Remove chicken to large serving platter, and spoon rice around chicken.
Spoon sauce over rice, and sprinkle with almonds.