The distinctive combination of curry, ginger, and fruit gives this classic Southern
Chicken recipe its character.

What You Need:

2 medium-size Granny Smith apples
1 small onion, finely chopped
1 small green bell pepper, seeded and finely chopped
3 cloves garlic, minced or pressed
2 tablespoons dried currants
1 tablespoon curry powder
1 teaspoon ground ginger
1/4 teaspoon ground red pepper (cayenne)
1 can (about 14 1/2 oz.) diced tomatoes
6 small skinless, boneless chicken breast halves (about 1 3/4 lbs. total)
1/2 cup chicken broth
1 cup long-grain white rice
1 pound large raw shrimp, shelled and deveined
1/3 cup slivered almonds
salt
chopped parsley

How to Make It:

Quarter, core, and dice unpeeled apples.
In a 6 qt. crock pot combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes.
Rinse chicken and pat dry and place on top of 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 degree oven.
Stir rice into cooking liquid and increase heat setting to high.
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 (about 10 more minutes).
While rice is cooking, toast almonds in a small nonstick frying pan over medium heat until golden brown.
To serve, mound the rice mixture in a warm serving dish, arrange chicken on top, and sprinkle with parsley and toasted almonds.

Tip:

Makes 6 servings.