Country Captain


 * Makes 6 servings

Ingredients

 * ⅓ cup all-purpose flour
 * 1½ teaspoons salt
 * ¼ teaspoon ground black pepper
 * 12 choice chicken pieces (about 2½ 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
 * ½ teaspoon thyme leaves, crushed
 * 1 x 14½- to 16-ounce can tomatoes, quartered, undrained
 * 1 x 4-ounce can sliced mushrooms, undrained
 * ½ cup raisins
 * 1 small green bell pepper, coarsely chopped (optional)
 * 3 to 4 cups hot cooked rice
 * ⅓ cup slivered almonds, toasted, (optional)

Directions

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