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Categories:
thighs bacon fat flour onions butter curry powder thyme cayenne pepper tomatoes currants almonds parsley clove garlic parsley
Viewed: 6 - Published at: a year agoIngredients
- 12 breasts and thighs
- 1/2 c. bacon fat
- seasoned flour
- 2 to 3 onions, finely chopped
- 1/2 c. butter
- 2 tsp. curry powder
- 2/3 tsp. thyme
- 2/3 tsp. cayenne pepper
- 2 (16 oz.) cans tomatoes
- 1 to 3 Tbsp. currants
- 1 to 3 Tbsp. almonds, blanched
- 1 Tbsp. chopped parsley
- 1 clove garlic, chopped
- garnishes (currants, parsley, almonds and chutney)
Method
- Dredge chicken in flour and brown in fat.
- Brown onions and peppers in butter.
- Add rest of ingredients and simmer.
- Place chicken in Dutch oven.
- Pour sauce over chicken.
- Cover tightly. Bake at 300° for 2 to 3 hours.
- Serve chicken over rice and cover with sauce.
- Garnish with currants, parsley, almonds and chutney. Makes 8 servings.
