Country Captain Chicken Breasts

Recipe Ingredients

2 cups	474ml	Granny smith apples (medium)
1 cup	62g / 2.2oz	Onion - finely chopped (small)
1 cup	146g / 5.1oz	Green bell pepper - finely chopped (small)
3		Garlic - minced
2 tablespoons	30ml	Dried currants
1 tablespoon	15ml	Curry powder
1 teaspoon	5ml	Ground ginger
1/4 teaspoon	1.3ml	Ground red pepper
1		Diced tomatoes - (about 14 1/4 oz)
6		Boned and skinned chicken breast halves (small)
		(about 1 3/4 lbs. Total)
1/2 cup	118ml	Chicken broth
1 cup	160g / 5.6oz	Long-grain white rice
1 lb	454g / 16oz	Large raw shrimp - shelled and deveined
1/3 cup	30g / 1.1oz	Slivered almonds
		Salt
		Chopped parsley

Recipe Instructions

Quarter, core and dice unpeeled apples. In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes. Rinse chicken and pat dry; then arrange, overlapping pieces slightly on top of tomato mixture.

Pour in broth.

Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours). Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 deg oven. Stir rice into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes). Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes).

Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside.

To serve, season rice mixture to taste with salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds. Makes 6 servings.

Source:
Sunset Crockery Cookbook

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