Ingredients
2 pounds bone-in chicken thighs1 pound bone-in chicken breast halves1/4 cup all-purpose flour1-1/4 teaspoons salt, divided1/2 teaspoon pepper3 tablespoons canola oil2 medium onions, finely chopped2 medium green peppers, finely chopped1 garlic clove, minced2 teaspoons curry powder1 can (28 ounces) diced tomatoes, undrained1/4 cup dried currants or raisins2 tablespoons minced fresh parsley1/2 teaspoon dried thymeHot cooked rice1/4 cup slivered almonds, toastedAdditional minced fresh parsley, optional
Preparation
Preheat oven to 350°. Place chicken in a large bowl. Mix flour, 1 teaspoon salt and pepper; sprinkle over chicken and toss to coat. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
Add onions, peppers and garlic to drippings; cook and stir over low heat until tender. Increase heat to medium-high. Add curry powder; cook and stir 1 minute longer. Stir in tomatoes, currants, parsley, thyme and remaining salt. Bring to a boil. Return chicken to pan.
Bake, covered, 35-45 minutes or until chicken is tender. Skim fat. Serve chicken and sauce over rice; sprinkle with almonds and, if desired, additional parsley.
