|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.
Serving size: Complete recipe
Calories 8342 Calories from Fat 4847
% Daily Value*
Total Fat 543 g834.9%
Saturated Fat 179 g894.8%
Trans Fat 0 g
Cholesterol 2283 mg761%
Sodium 3079.8 mg128.3%
Total Carbohydrates 307 g102.3%
Dietary Fiber 35.5 g141.9%
Sugars 74.9 g
Protein 553 g1105.7%
Vitamin A 234.9% Vitamin C 598.7%
Calcium 94% Iron 290.8%
*Based on a 2000 Calorie diet