|Vegetable oil||2 Tablespoon|
|Chicken pieces||2 Pound (Meaty Ones)|
|Chopped onion||1 Cup (16 tbs)|
|Carrots||2 , sliced|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Tart green apples||1 Large, peeled and diced|
|All purpose flour||2 Tablespoon|
|Curry powder||2 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Ground mace||1⁄4 Teaspoon|
|Chicken broth||1 Quart|
|Canned chicken broth||29 Ounce (Regular Strength, 2 Cans, 14 1/2 Ounce Each)|
|Water||3 Cup (48 tbs)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Red cayenne pepper||1 Pinch|
|Apple juice||1 Cup (16 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Uncooked long grain white rice||3⁄4 Cup (12 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
Heat oil in a large skillet.
Add chicken pieces; brown lightly.
Melt butter or margarine in a 6-quart pot.
Add onion, carrots, green pepper and apple.
Saute until onion is tender.
In a small bowl, combine flour, curry powder, salt and mace.
Sprinkle flour mixture over onion mixture; stir to combine.
Gradually add broth, water and tomato sauce to pot, stirring constantly.
Add browned chicken pieces, bay leaf, cloves, black pepper and red pepper to pot.
Bring mixture to a boil, stirring constantly.
Cover and simmer 1 hour.
Remove chicken pieces.
Strain cooking liquid through a fine sieve.
Discard bay leaf and cloves.
Force vegetables through sieve with the back of a spoon.
Return liquid to pot.
Spoon fat from surface.
Pull strips of paper towel across surface of liquid to remove any fat.
Remove skin from chicken.
Pull meat from bones.
Discard skin and bones.
Cut meat in 1/2-inch cubes.
Stir chicken meat and apple juice into pot.
Simmer 10 to 15 minutes.
Prepare Rice with Raisins.
To serve, spoon about 1/3 cup Rice with Raisins into each bowl.
Ladle hot soup over rice