|Chickens||6 Pound, cut up (2 Frying Chickens, About 3 Pounds Each)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Green peppers||2 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Onions||2 Small, chopped|
|Canned tomatoes||19 Ounce (One Can, 1-Pound, 3-Ounce, 2 1/3 Cups)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Blanched almonds||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Crumbled dried thyme||1 Teaspoon|
|Partially cooked rice||2 Cup (32 tbs)|
Fry chicken in hot butter until brown.
Remove chicken to a casserole.
Pour off butter.
To skillet add green peppers, garlic, onions, tomatoes, 1/4 cup each of raisins and almonds, and the seasonings.
Simmer for 5 to 10 minutes.
Put rice in casserole with chicken and cover with tomato mixture.
Sprinkle with remaining raisins and nuts.
Cover casserole and bake in preheated hot oven (400°F.) for 30 minutes, or until chicken is tender and rice is done.