Chicken Country Captain

• 1 bunch parsley, chopped
• 4 green peppers, chopped
• 2 large onions, chopped
• cooking oil
• 1 (No. 2 1/2) can tomatoes
• 1 tsp. mace
• 2 tsp. curry powder
• salt and pepper to taste
• 1 clove garlic, chopped
• 2 fryers, cut in pieces
• paprika and flour
• 1/2 box currants
• cooked rice
• 1/2 lb. blanched almonds

1. Fry parsley, green peppers and onions in cooking oil slowly for 15 minutes.
2. Put this mixture in roaster.
3. Add tomatoes, spices, salt and pepper; simmer 15 minutes, then add garlic. Dredge chicken in a mixture of flour, salt, pepper and paprika. Fry until brown.
4. Lay chicken in the sauce; simmer at 275u0b0 in a covered roaster for 1 1/2 to 2 hours.
5. Add currants 1/2 hour before serving.
6. Arrange rice on a large platter.
7. Pour sauce over this and place pieces of chicken on top.
8. Sprinkle toasted almonds on chicken.
9. Serves 8.

parsley, green peppers, onions, cooking oil, tomatoes, mace, curry powder, salt, clove garlic, fryers, paprika, currants, rice, blanched almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518870 (may not work)