1 bunch parsley, chopped
4 green peppers, chopped
2 lg. onions, chopped
Cooking oil
1 (#2 1/2) can tomatoes (3 1/2 c.)
1 tsp. mace
2 tsp. curry powder
Salt and pepper to taste
1 clove garlic, chopped
2 fryers, cut in pieces
Paprika and flour
1/2 box currants
Cooked rice
1/2 lb. blanched almonds

Fry parsley, green peppers, and onions in cooking oil slowly for 15 minutes. Put this mixture in roaster and add tomatoes, spices, salt and pepper. Simmer 15 minutes. Then add garlic. Dredge chicken in a mixture of flour, salt, pepper and paprika. Fry until brown.

Lay chicken in sauce and simmer at 275 degrees in a covered roaster for 1 1/2 or 2 hours. Add currants 1/2 hour before serving. Arrange rice on a large platter, pour sauce over this and place pieces of chicken on top. Sprinkle toasted almonds on chicken. Serves 8.