Title: Country Captain Casserole
Categories: None
Yield: 8 Servings

2 tb Plus
1 ts Vegetable oil
2 3 1/2-pound chickens, cut up
-and skin removed
2 Medium-size onions, chopped
1 lg Granny Smith apple, peeled,
-cored, and diced
1 lg Green pepper, diced
3 lg Garlic cloves, minced
1 tb Grated, peeled gingerroot
3 tb Curry powder
1/2 ts Coarsely ground black pepper
1/4 ts Ground cumin
1 cn (28-ounce) tomatoes in puree
1 cn (13 3/4 to 14 1/2-ounce)
-chicken broth
1/2 c Dark seedless raisins
1 ts Salt
Hot cooked rice (optional)

This first one is from Good Houskeeping.

1. In 8-quart Dutch oven over medium-high heat, in 2 tablespoons hot
vegetable oil, brown chicken in batches, removing pieces to bowl as they
brown.

2. Preheat oven to 350 degrees F. In same Dutch oven over medium-high heat
in 1 teaspoon hot vegetable oil, cook onions, apple, green pepper, garlic,
and ginger 2 minutes, stirring frequently. Reduce heat to medium; cover and
cook 5 minutes.

3. Stir in curry powder, black pepper, and cumin; cook 1 minute. Add
tomatoes with their purée, chicken broth, raisins, salt, and chicken
pieces; over high heat, heat to boiling; boil 1 minute.

4. Cover Dutch oven and bake 1 hour or until juices run clear when chicken
is pierced with tip of knife. Serve with hot cooked rice if you like.

Each serving without rice: About 325 calories, 39 g protein, 21 g
carbohydrate,
10 g total fat (2 g saturated), 122 mg cholesterol, 710 mg sodium.

Posted to EAT-L Digest 11 November 96

Date: Tue, 12 Nov 1996 15:50:19 -0800

From: Pamela Ramsey