2 frying chickens
Salt & pepper
2 to 3 tbsp. butter
1 lg. onion, finely chopped
1 1/2 c. long grain rice
2 green peppers, seeded & chopped
1 lg. clove garlic, minced or pressed
1/2 c. raisins
2 tsp. curry powder
1 can (1 lb.) tomatoes
1 1/4 c. chicken broth
3/4 tsp. crumbled thyme
1/2 c. slivered blanched almonds

Cut chickens into serving pieces. Sprinkle lightly with salt and pepper. In a large frying pan, brown chicken pieces on all sides in butter. Brown 4 or 5 at a time to avoid crowding. Then remove from pan. When all the chicken is browned, stir onion and rice in 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 (coarsely chopped) and their liquid, broth and thyme. Transfer the rice mixture to a broad 4-quart casserole. Arrange chicken pieces over the rice, in a single layer if possible, pouring on any accumulated juices. Cover and bake in a 375 degree oven for 45 minutes until chicken is tender. Remove chicken and stir rice well; replace chicken on rice. Sprinkle chicken with almonds and continue baking, uncovered, about 15 minutes longer, until chicken and almonds are golden. Makes 8 servings.