2 frying chickens, about 3 lbs. each
Salt and pepper
2-3 tbsp. butter
1 lg. onion, finely chopped
1 1/2 c. long-grain rice
2 green peppers, seeded and chopped
1 lg. clove, minced and pressed
1/2 c. raisins
2 tsp. curry powder
1 can tomatoes, coarsely chopped (1 lb.) liquid reserved
1 1/4 c. chicken broth
3/4 tsp. dried thyme
1/2 c. slivered blanched almonds

Cut chickens into serving pieces. Sprinkle lightly with salt and pepper. In large frying pan, melt butter and brown chicken 4 or 5 pieces at a time. Remove from pan as they brown. When chicken is done, stir onion and rice in the same pan, until onion is soft and lightly browned. Mix in green peppers, garlic, raisins, and curry powder. Cook and stir about 3 minutes. Add tomatoes and liquid, broth and thyme, stirring to mix in browned bits from pan. Put the rice in a 4 quart casserole, arrange chicken pieces over the rice, plus accumulated juices. Cover and bake at 375 degrees for 45 minutes. Remove chicken and stir rice well. Replace chicken. Sprinkle with almonds, bake uncovered 15 more minutes.