From September 19th, 2018 - Festive Chicken Delight
Festive Chicken Delight - Lena Scott, Salem County Cookbook p.73
Ingredients:
3-3 1/2 lb chicken, cut up
1/3 cup flour
1 tbsp salt
1/4 tsp pepper
1/4 cup shortening
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic, minced
1 1/2 cups water
1 (14.oz) bottle catsup
2 tsp curry powder
1/2 tsp ground thyme
3 cups hot freshly cooked rice
1/3 cup dried currants (I couldn’t find these so I didn’t add)
1/2 cup chopped toasted blanched almonds
Directions:
Preheat oven to 350 degrees. Remove skin from chicken pieces an coat with mixture of flour, salt, and pepper. Brown chicken in shortening in Dutch oven or roaster. Remove from pan. Add onion, green pepper, and garlic to same pan. Saute until lightly brown. Add water, catsup, curry powder, and thyme. Mix well. Return chicken, making sure each piece is well-coated with sauce. Cover and bake 1 hour until chicken is tender. Stir occasionally. Remove chicken to large warm platter. Surround with rice. Add currants to sauce and pour over chicken. Sprinkle with almonds.