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Chicken Country Captain Recipe

Preparation Method:

In a 3-quart casserole combine ¼ cup each chopped onion and green pepper; 1 small clove garlic, crushed; and 2 tablespoons butter. Micro-cook, covered, on high setting till vegetables are tender, about 2 minutes. Stir in one 16-ounce can tomatoes, cut up; 2 tablespoons dried currants; 2 tablespoons snipped parsley; 2 teaspoons curry powder; 1 teaspoon salt; ½ teaspoon ground mace; and 1/8 teaspoon pepper. Add one 2 1/2 –to 3-pound ready-to-cook broiler-fryer chicken, cut up, stirring gently to coat with sauce. Micro-cook, covered, on defrost setting till chicken is done, about 35 to 45 minutes, stirring every 10 minutes. Remove chicken to serving platter; keep hot.

Skim off excess fat. Stir 2 tablespoons cold water into 1 tablespoon cornstarch; stir into sauce. Micro-cook, uncovered, on high setting till mixture thickens and bubbles, about 3 minutes, stirring after each minute. .Serve with chicken and hot cooked rice. Serves 4.

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