Submitted by: Maureen Bergmann
Prep Time: 20 Minutes
Cook Time: 1 Hour
Servings: 6
A curry flavored chicken dish with a light sauce
6 chicken thigh, skinless
1 red bell pepper
1 green bell pepper
1 med. onion
1 tbsp. extra virgin olive oil
1 clove garlic
1 1/2 tbsp. curry powder
1/2 tsp. dried thyme
2 c. tomato
2 tbsp. lemon juice
1/2 c. water
1/3 c. dried currants
1/3 c. almonds
Preheat oven to 350 degrees Heat oil in an ovenproof pan. Add the onion, diced bell pepper and garlic. Cook stirring occasionally until the vegetables are soft Stir in the curry powder and thyme then add the tomatoes, lemon juice and water. Bring sauce to a boil stirring well. Stir in the dried currants or raisins (if using). Season with salt and pepper to taste. Put the chicken thighs in the pan arranging them in one layer, turning to coat in the sauce. Cover the pan and transfer to the oven Cook for approximately 40 minutes, turning the chicken once halfway through cooking. Remove from oven and sprinkle with almonds if desired.
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