Country Captain Chicken Breasts

Recipe Ingredients

2		Granny Smith apples (medium)
1		Onion - finely chopped (small)
1		Green bell pepper - seeded, chopped fine (small)
3		Garlic cloves - minced or pressed
2 tablespoons	30ml	Dried currants
1 tablespoon	15ml	Curry powder
1 teaspoon	5ml	Ground ginger
1/4 teaspoon	1.3ml	Ground red pepper (cayenne)
1		Diced tomatoes - (abt 14 1/2 oz)
6		Skinless boneless chicken breast halves (small)
1/2 cup	118ml	Chicken broth
1 cup	160g / 5.6oz	Long-grain white rice
1 lb	454g / 16oz	Large raw shrimp - shelled, deveined
1/3 cup	30g / 1.1oz	Slivered almonds
		Salt - to taste
		Chopped fresh parsley

Recipe Instructions

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.

This recipe yields 6 servings.

Per serving: 429 calories (16% from fat); 48 g protein; 41 g carbohydrates; 7 g total fat (1 g saturated); 170 mg cholesterol; 375 mg sodium.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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