Country Captain

Description
Makes 6 servings.

Ingredients

 * 1/3 cup all-purpose flour
 * 1 1/2 teaspoons salt
 * 1/4 teaspoon ground black pepper
 * 12 choice chicken pieces (about 2-1/2 pounds)
 * 2 tablespoons vegetable oil
 * 2 tablespoons butter or margarine
 * 1 onion, sliced and separated into rings
 * 2 cloves garlic, minced
 * 1 teaspoon curry powder
 * 1/2 teaspoon thyme leaves, crushed
 * 1 14-1/2- to 16-ounce can tomatoes, quartered, undrained
 * 1 4-ounce can sliced mushrooms, undrained
 * 1/2 cup raisins
 * 1 small green bell pepper, coarsely chopped (optional)
 * 3 to 4 cups hot cooked rice
 * 1/3 cup slivered almonds, toasted, (optional)

Directions

 * 1) Combine flour, salt and pepper in paper or plastic bag. Add chicken pieces, a few at a time, and shake to coat with mixture.
 * 2) Reserve any remaining flour mixture.
 * 3) Heat oil and butter in large skillet or Dutch oven. Add half the chicken pieces and brown on all sides. Remove from skillet; repeat. Reduce heat.
 * 4) Add onion to skillet and cook until soft but not brown. Stir in garlic, curry powder and thyme; cook 1 minute. Add tomatoes and mushrooms.
 * 5) Return chicken to pan. Bring mixture to a simmer, cover, and cook 30 minutes, or until chicken is tender.
 * 6) Blend reserved flour mixture with a little water. Stir into skillet. Add green pepper and raisins. Cover and cook 3 minutes. Adjust seasonings, if necessary. Serve on beds of fluffy rice and sprinkle with almonds.