Country Captain Cocktail
|Shortening||1⁄2 Cup (8 tbs)|
|Green peppers||2 Medium|
|Garlic||1 Clove (5 gm)|
|Canned tomatoes||3 Cup (48 tbs)|
|Chopped parsley||1 Tablespoon|
|Curry powder||3 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Powdered thyme||1⁄2 Teaspoon|
|Medium dry white wine/Water/combination of both||1 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
|Dry currants||1⁄4 Cup (4 tbs)|
|Whole blanched almonds||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Salt and pepper||To Taste|
Combine flour and salt and pepper to taste.
Roll chicken pieces in mixture.
Melt shortening in frying pan; brown chicken on all sides,and remove to casserole or roasting pan equipped with tight lid.
Add onions, green peppers and garlic to hot fat (if too brown, discard and melt fresh shortening); cook slowly for 5 minutes,stirring constantly.
Add tomatoes, parsley, spices and seasonings.When hot, pour over chicken; add wine to bring liquid not quite to top of chicken pieces.
Cover casserole, and bake at 350°F. 45 minutes or until chicken is tender.
Place chicken in center of hot platter, and arrange circle of hot rice around it.
Add currants to sauce in casserole, and heat to boiling; pour sauce over rice.
Scatter almonds on top, and garnish with parsley sprigs.