1 chicken, cut into 8 pieces, skin removed (about 3 lb.)
\n2 tsp. curry powder
\n1\/2 tsp. salt
\n1\/4 to 1\/2 tsp. cayenne pepper
\n1 T. olive oil
\n1 medium onion, cut into thin wedges
\n2 cloves garlic, minced
\n1 large green bell pepper, cut into 1 inch pieces
\n1 14- to 15-oz. can diced tomatoes with juice
\n1\/4 C. dried currants or raisins
\n1\/2 tsp. dried thyme
\n2 T. sliced almonds<\/p>\n
Sprinkle the chicken pieces with curry powder, salt, and cayenne. Heat the oil in a large nonstick skillet. Brown the chicken in oil on all sides, about 10 minutes. Remove and set aside. saut\u00e9 the onion and garlic in the same skillet for 3 minutes. Add the green pepper, tomatoes with liquid, currants, and thyme. Bring to a boil. Return the chicken to the skillet; reduce the heat. Cover and simmer until the chicken is tender, about 15 minutes, spooning the juices over the chicken occasionally. While the chicken is cooking, heat the almonds in a small skillet over medium heat for about 3 minutes, until slightly browned and fragrant. Sprinkle the dish with toasted almonds at serving time.<\/p>\n
Yield: 4 servings
\nServing size: 2 pieces (1\/4 chicken), 1\/4 Vegetables and 1\/2 T. Almonds<\/p>\n
Calories: 328
\nFat: 13g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 chicken, cut into 8 pieces, skin removed (about 3 lb.) 2 tsp. curry powder 1\/2 tsp. salt 1\/4 to 1\/2 tsp. cayenne pepper 1 T. olive oil 1 medium onion, cut into thin wedges 2 cloves garlic, minced 1 large green bell pepper, cut into 1 inch pieces 1 14- to 15-oz. can diced tomatoes with juice 1\/4 C. dried currants or raisins 1\/2 tsp. dried thyme 2 T. sliced almonds Sprinkle the chicken pieces with curry powder, salt,…<\/p>\n