Country Captain

• 1 chicken, cooked in salted water (save 1/2 c. stock)*, cooled, boned and cut in bite-sized pieces
• 2 medium onions, chopped
• 1 bell pepper, chopped
• 3 Tbsp. olive oil
• 1 tsp. powdered thyme
• 2 (1 lb.) cans tomatoes, cut up and drain partially (save remainder of juice, may need it if too dry)
• 1/2 c. currants or raisins, soaked in chicken stock *
• 1 small can or pkg. blanched almonds
• 1 tsp. salt
• 2 tsp. curry powder
• 1 tsp. sugar
• 1/8 tsp. red pepper
• 1 clove garlic

1. Saute onions, garlic and bell pepper in olive oil.
2. Add tomatoes, cook 5 minutes.
3. Add rest of ingredients (spices and seasonings).
4. Cook 10 minutes.
5. Add chicken.
6. Transfer to a casserole and bake, uncovered, in 350u0b0 oven for 45 minutes.
7. Add soaked currants and almonds.
8. Serve with or over rice.
9. Can freeze.

chicken, onions, bell pepper, olive oil, powdered thyme, tomatoes, currants, blanched almonds, salt, curry powder, sugar, red pepper, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=822330 (may not work)