1 broiler-fryer
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. curry powder
1 lg. onion, finely chopped (1 c.)
1/4 c. butter
1 can chicken broth
1 c. water
1/4 tsp. salt
1 c. brown rice
1 apple, quartered, cored and diced
1/2 c. raisins
2 tbsp. flour
1 clove garlic
1/4 c. boiling water
8 oz. plain yogurt

Wash chicken, pat dry on paper toweling. Combine 1 tsp. salt, cinnamon, nutmeg, allspice, pepper and curry; sprinkle into cavity of chicken lightly, then rub remaining spices on skin of chicken. Place on rack in shallow roasting pan. Bake at 350 degrees about 1 hour and 10 minutes, or until chicken is tender; baste occasionally with pan drippings.

Meanwhile, saute onion in butter in deep saucepan for 5 minutes. Add water to chicken broth to make 3 cups. Stir broth into onions with 1/4 tsp. salt; bring to boiling, add rice; cover; simmer 45 minutes or until all liquid is absorbed.

Remove chicken from roasting pan. Remove rack from pan. Tip pan and let fat rise to one corner, pour off all fat except for 1 tbsp. Allow pan juices to remain in pan.

Place over medium heat; blend in flour and garlic. Add 1/4 cup boiling water to pan, mixing until smooth. Cook and stir over medium heat, scraping to loosen baked-on juices in pan; add yogurt and heat thoroughly. Do not allow sauce to come to a boil or mixture will curdle. When rice is done, add apples and raisins; arrange around warm chicken on serving platter. Serve with yogurt sauce. Serves 5.