Ingredients:
- 2 medium-size Granny Smith apples, cored and diced (unpeeled)
- 1/4 cup finely chopped onion
- 1 small green bell pepper, seeded and finely chopped
- 3 cloves garlic, minced
- 2 tablespoons raisins or currants
- 2 to 3 teaspoons curry powder
- 1 teaspoon ground ginger
- 1/4 teaspoon ground red pepper, or to taste
- 1 can (about 14 1/2 oz.) diced tomatoes
- 6 boneless chicken breast halves, skin removed
- 1/2 cup chicken broth
- 1 cup long-grain converted white rice
- 1 pound medium to large shrimp, shelled and deveined, uncooked
- 1/3 cup slivered almonds
- Salt
- Chopped parsley
Preparation:
In a 4- to 6-quart crockpot, combine diced apples, onion, bell pepper, garlic, golden raisins or currants, curry powder, ginger, and ground red pepper; stir in tomatoes. Arange chicken over tomato mixture, overlapping pieces slightly. Pour chicken broth over the chicken breast halves. Cover and cook on LOW until chicken is very tender when pierced with a fork, about 6 hours.Remove chicken to a warm plate, cover lightly, and keep warm in a 200 degree oven or warming drawer. Stir rice into cooking liquid. Increase temperature to high; cover and cook, stirring once or twice, until rice is almost tender, about 35 minutes. Stir in shrimp; cover and cook for about 15 minutes longer, until shrimp are opaque in center; cut to test.
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.
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