Country Captain

• 1/2 cup all-purpose flour
• 2 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1 (3- to 3 1/2-pound) broiler-fryer, cut up and skinned
• 1/2 cup lard
• 2 medium onions, chopped
• 2 medium-size green peppers, chopped
• 1 clove garlic, minced
• 2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped
• 1 tablespoon chopped fresh parsley
• 2 teaspoons curry powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground thyme
• 2 cups hot cooked rice
• 3/4 cup currants
• 1 cup slivered almonds, toasted
• Fresh parsley sprigs
• Chutney

1. Combine flour, 1 teaspoon salt, and pepper, and mix well. Dredge chicken pieces in flour mixture. Heat lard in a heavy skillet. Brown chicken on all sides, and transfer to a 13- x 9- x 2-inch baking dish, reserving pan drippings.
2. Add onion, green pepper, and garlic to pan drippings; saute until tender. Add tomatoes, parsley, curry powder, white pepper, thyme, and remaining salt; stir well, and pour over chicken. Cover and bake at 350u0b0 for 45 minutes or until chicken is tender. Remove chicken to a serving platter, reserving sauce; spoon rice around chicken. Add currants to sauce mixture; stir well. Pour sauce over rice. Sprinkle with almonds, and garnish with parsley. Serve chutney as an accompaniment.

allpurpose, salt, pepper, lard, onions, green peppers, clove garlic, tomatoes, parsley, curry powder, white pepper, ground thyme, rice, currants, slivered almonds, parsley sprigs, chutney

Taken from www.myrecipes.com/recipe/country-captain-0 (may not work)