Country Captain Chicken Breasts
|Granny smith apples||2 Medium|
|Onion||1 Small, finely chopped|
|Green bell pepper||1 Small, seeded and finely chopped|
|Garlic||3 Clove (15 gm), minced or pressed|
|Dried currants||2 Tablespoon|
|Curry powder||1 Tablespoon|
|Ground ginger||1 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon (Cayenne)|
|Canned diced tomatoes||14 1⁄4 Ounce (1 Can)|
|Skinless, boneless chicken breast halves||1 3⁄4 Pound (6 Small Sized)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Long grain white rice||1 Cup (16 tbs)|
|Large raw shrimp||1 Pound, shelled and deveined|
|Slivered almonds||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1 Tablespoon|
Quarter, core, and dice unpeeled apples.
In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes.
Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of tomato mixture.
Pour in broth.
Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200° oven.
Stir rice into cooking liquid.
Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes).
Stir in shrimp, cover, and cook until shrimp are opaque in center; cut to test (about 10 more minutes).
Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally.
To serve, season rice mixture to taste with salt.
Mound in a warm serving dish; arrange chicken on top.
Sprinkle with parsley and almonds.