"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Karen Laretei's Chicken Country Casserole Recipe

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This recipe for Karen Laretei's Chicken Country Casserole, by , is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mindi Hartman (Ontario Chicken with Flair)

Category:
Category:

Ingredients:  
Ingredients:  
1 medium cooking onion, chopped
1 green or red pepper, diced
1 clove garlic, minced
1 tsp to 1 tbsp curry powder - your choice
1/2 tsp dried thyme, crushed
2 cups canned tomatoes, chopped
2 tbsp lemon juice
1/2 cup water
1/3 cup dried currants or dark raisins
salt and pepper to taste
8 chicken pieces, 4 breasts, 2 drumsticks and 2 thighs
1/3 cup sliced almonds, toasted

Directions:
Directions:
1. Spray an oven-proof casserole dish/fry pan with straight tall sides with non-stick cooking spray and heat on medium-high on stove top.

2. Add onion, diced pepper and garlic, cooking until soft.

3. Add curry, thyme, tomatoes, lemon juice and water.

4. Bring sauce to boil and stir in currants or raisins. Season with salt and pepper.

5. Place raw chicken pieces into the sauce and turn to coat evenly.

6. Cover casserole and place in preheated 350F oven for 40 minutes or until chicken juices run clear.

7. Serve with rice which has been cooked in chicken broth. Place chicken on plate, put a generous amount of sauce over chicken and sprinkle each serving with toasted almonds.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Delicious. Good recipe to make a day or two ahead as flavours improve over time. Serves 6.

 

 

 

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