Chicken Country Captain

• Chicken:
• 3 quarts water
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano
• 3 celery stalks, cut into 3-inch pieces
• 2 carrots, cut into 3-inch pieces
• 1 (3 1/2-pound) chicken
• 1 large unpeeled onion, quartered
• 2 bay leaves
• Curry powder:
• 1 1/2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon crushed red pepper
• 1 teaspoon ground turmeric
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon ground ginger
• 6 whole cloves
• 1 (3-inch) cinnamon stick, broken
• 1 bay leaf, crumbled
• Remaining ingredients:
• 1 tablespoon olive oil
• 3 cups chopped onion
• 2 1/2 cups chopped green bell pepper
• 2 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes, undrained
• 1/2 cup currants
• 1/2 teaspoon salt
• 1 1/2 cups uncooked long-grain rice
• 1/2 cup slivered almonds, toasted

1. To prepare chicken, combine first 9 ingredients in a stockpot; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. Remove from heat. Remove chicken from broth; place chicken in a bowl, and chill 15 minutes. Remove skin from chicken; remove chicken from bones, discarding skin and bones. Shred chicken with two forks; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Cover and chill broth overnight. Skim solidified fat from surface; discard. Reserve 4 1/2 cups broth. Refrigerate remaining broth for another use.
2. To prepare curry powder, cook coriander and cumin seeds in a small skillet over medium heat 3 minutes or until toasted. Place seeds, red pepper, and next 6 ingredients (red pepper through bay leaf) in a spice or coffee grinder; process until finely ground.
3. Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; saute 10 minutes. Combine curry powder and tomatoes in a blender or food processor; process until smooth. Add tomato mixture and 1 1/2 cups reserved broth to pan; bring to a boil. Reduce heat; simmer 45 minutes, stirring occasionally. Stir in chicken and currants; cook until thoroughly heated.
4. Bring 3 cups reserved broth and salt to a boil in a saucepan. Add rice. Cover; reduce heat. Simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Serve chicken mixture over rice; sprinkle with almonds.
5. NOTE: Store leftover broth in an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.

chicken, water, parsley, thyme, oregano, celery stalks, carrots, chicken, onion, bay leaves, curry, coriander seeds, cumin seeds, red pepper, ground turmeric, black peppercorns, ground ginger, cloves, cinnamon, bay leaf, remaining ingredients, olive oil, onion, green bell pepper, garlic, tomatoes, currants, salt, longgrain rice, slivered almonds

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