• 1  broiler-fryer chicken (3 to 3Vi pounds), cut in serving-size pieces
• ¹/₄ cup enriched all-purpose flour
• ¹/₂ teaspoon salt
• Pinch ground white pepper
• 3 to 4 tablespoons lard
• 2  onions, finely chopped
• 2  medium green peppers, chopped
• 1  clove garlic, crushed in a garlic press or minced
• 1¹/₂ teaspoons salt
• ¹/₂ teaspoon ground white pepper
• 1¹/₂ teaspoons curry powder
• ¹/₂ teaspoon ground thyme
• ¹/₂ teaspoon snipped parsley
• 5  cups undrained canned tomatoes
• 2  cups hot cooked rice
• ¹/₄ cup dried currants
• ³/₄ cup roasted blanched almonds
• Parsley sprigs

1. Remove skin from chicken. Mix flour, ¹/₂ teaspoon salt, and pinch white pepper. Coat chicken pieces.
2. Melt lard in a large heavy skillet; add chicken and brown on all sides. Remove pieces from skillet and keep hot.
3. Cook onions, peppers, and garlic in the same skillet, stirring occasionally until onion is lightly browned. Blend 1¹/₂ teaspoons salt, ¹/₂ teaspoon white pepper, curry powder, and thyme. Mix into skillet along with parsley and tomatoes.
4. Arrange chicken in a shallow roasting pan and pour tomato mixture over it. (If it does not cover chicken, add a small amount of water to the skillet in which mixture was cooked and pour liquid over chicken.) Place a cover on pan or cover tightly with aluminum foil.
5. Cook in a 350 ํF oven about 45 minutes, or until chicken is tender.
6. Arrange chicken in center of a large heated platter and pile the hot rice around it. Stir currants into sauce remaining in the pan and pour over the rice. Scatter almonds over top. Garnish with parsley.

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