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Ingredients
- 50 Chicken quarters or breasts
- 1/2 cup Oil
- 5 lbs Chopped or Sliced Onions
- 2 lbs Sliced Green Peppers
- 3 Tbsp Minced Garlic
- 5 Tbsp Curry Powder
- 1 Canned Crushed Tomatoes
- 1 lb Tomato Puree
- 2 cups Water
- 1 1/2 tsp Thyme
- 9 oz Raisins
- 4 lbs Rice
- 8 oz Sliced and Toasted Almonds
Directions
- Preheat oven to 4000 F. Place chicken pieces in baking pans and brown in the oven for 45 minutes.
- Heat oil in large pot and saute onions until soft (8 minutes).
- Add green pepper, garlic, and curry powder and cool 5 more minutes.
- Add tomatoes, puree, water, thyme and raisins. bring to a boil, lower heat and simmer for 10-15 minutee.
- Pour sauce over browned chicken pieces and continue baking until tender (30 minutes).
- Cook rice.
- Serve a portion of rice over a no. 8 dipper of rice and sprinkle with a scant tablespoon of almonds.
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