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

Fry parsley, green pepper and onions in 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 mixture of flour, salt, pepper and paprika. Fry until brown, but not done. Lay chicken in sauce and simmer at 275 degrees in covered roaster 1 1/2 to 2 hours. Add currants before serving. Arrange rice on large platter and pour sauce over this and place pieces of chicken on top. Sprinkle slivered almonds over top. Serves 8.