1 (4-5 lb.) chicken, cut up or the equivalent in breasts
1 green pepper
1 onion
1 lb. can tomatoes
1/2 tsp. thyme
1/2 tsp. curry
1/2 tsp. mustard
1/2 tsp. cloves
1 tsp. paprika
1 c. currants
1 c. almonds

Trim chicken; roll in mixture of flour, salt, pepper, and paprika. Place in baking pan. Grind onion and bell pepper; fry. Add tomato and spices. When mixture is hot, pour over chicken. Sprinkle with currants.

Bake at 350 degrees until chicken is done. Boil 1 cup rice. Serve chicken in center of platter with chicken almond rice. Pour sauce over all and sprinkle almonds on top.