Chicken Fiesta

Yields:	1 servings
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	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

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Ingredients

1/3	cup	flour, all-purpose
1/2	teaspoon	salt
1/4	teaspoon	black pepper
3	pounds	chicken	cut-up, broiler-fryer
2	tablespoons	vegetable oil
1	large	onion	(about 1 cup)
1 1/2	teaspoons	curry powder
1 1/2	teaspoons	thyme	fresh or 1/2 teaspoon dried thyme leaves
1/4	teaspoon	salt
1	clove	garlic	finely chopped
1	can	tomatoes	undrained, 16 ounces
1/4	cup	currants	or raisins
1	medium	green bell pepper	(about 1 cup)
1/3	cup	almonds	slivered, toasted
3	cups	rice	hot cooked

Directions

Mix flour, 1/2 teaspoon salt and the pepper.

Coat chicken with flour mixture.

Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken in oil over medium heat about 15 minutes or until brown on all sides.

Drain fat from skillet.

Mix onion, curry powder, thyme, 1/4 teaspoon salt, the garlic and tomatoes; break up tomatoes.

Pour over chicken. Heat to boiling; reduce heat.

Cover and simmer 30 to 40 minutes or until thickest pieces of chicken are done.

Skim fat from liquid if necessary.

Stir in currants and bell pepper.

Cover and simmer about 5 minutes or until bell pepper is crisp-tender.

Sprinkle with almonds.

Spoon over rice. Serve with coconut and chutneyif desired.

6 servings.

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