2 1/2 to 3 lb. chicken legs & thighs
1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1/4 cup vegetable oil (for frying)
2 tsp. curry powder
1 1/2 tsp. chopped fresh thyme (or 1/2 tsp. dried thyme)
1/4 tsp. salt
1 large onion, chopped (about 1 cup)
1 large green bell pepper
1 clove garlic, finely chopped
1 (15 oz.) can whole tomatoes (undrained)

TOPPING:

1/4 cup raisins
1/3 cup slivered almonds (optional)

Preheat oven to 350°F.

Combine flour, salt and pepper and coat chicken. Brown coated chicken in vegetable oil. Once browned, place chicken in a casserole dish.

Drain oil from skillet and ddd remaining ingredients. Bring to a boil, stirring frequently.

Once boiling, pour over chicken and cover.

Bake at 350°F for 40 minutes.

Sprinkle raisins and almonds (if using) on top and bake for an additional 5 minutes uncovered.