Curried Chicken with Fruit
|Frying chicken||3 Pound, quartered|
|Plain yogurt||32 Ounce|
|Curry powder||1 Tablespoon|
|Apricot preserves||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Onion||1 Medium, chopped|
|Long grain rice||1 Cup (16 tbs) (Not Instant)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Scallion||1 , finely chopped|
Preheat oven to 350Â°.
Place chicken in bag, skin side down; set aside.
Blend yogurt, curry pow-der, ginger, apricot preserves, garlic, onion, rice, salt, pepper and raisins together.
Pour into bag with chicken; close with bag tie.
Turn bag until chicken is thoroughly coated with yogurt mix-ture.
Place in baking pan, with chicken skin side up.
Pierce the bag to let steam escape.
Bake 1 hour.
Place chicken and rice on serving platter; garnish with chopped scallion.