Serves: 6
Total Calories: 771

1/3 cup flour
Salt and freshly ground pepper to taste
1 broiler-fryer chicken 3 1/2 -pound, cut up
1/4 cup vegetable oil
1 onion medium chopped
1 red bell pepper or green pepper, chopped
2 pounds tomatoes peeled, seeded, and chopped (about 6 to 8)
1 teaspoon salt
1/2 teaspoon white pepper freshly ground
2 teaspoons curry powder
1 teaspoon thyme dried, crushed
1 tablespoon parsley minced fresh
4 tablespoons currants
1/4 cup almonds slivered toasted

Heat oven to 350° F. Mix together flour, salt, and pepper in plastic bag. Shake pieces of chicken in mixture until well coated. Heat oil in heavy skillet until very hot add a few pieces of chicken at a time and sauté until golden brown. Place in Dutch oven. Pour off excess fat from skillet leaving 2 tablespoons sauté onion and pepper for 10 minutes, stirring. Add tomatoes and sauté an additional 10 minutes. Add seasonings and 2 tablespoons currants, blending well. Pour sauce over top of chicken in Dutch oven. Cover and bake for 40 minutes or until chicken is tender. Serve on platter and sprinkle with remaining 2 tablespoons currants and toasted almonds.

Nutritional Facts:

Serves: 6
Total Calories: 771
Calories from Fat: 105

More Recipes from the Fresh from the Garden Cookbook:
Asparagus Mousse
Asparagus With Creamed Chicken
Cherry Tomato-Vegetable Pie
Chicken In Exotic Tomato Sauce
Leek Tart Lyonnaise
Moussaka
Peas And Asparagus Supper Dish
Potato And Egg Bake
Shrimp Stuffed Potatoes
Spinach Soufflé Roll
Spinach-Corn Casserole
Stuffed Eggplant Italian
Sukiyaki (Japanese Vegetable Dinner)
Tomato And Vegetables With Shrimp
Zucchini Italian