CROCK POT COUNTRY CAPTAIN CHICKEN BREASTS

 

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.