Country Captain Chicken

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

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

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 degree 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.