|1||tb||Butter or margarine|
|2||16-oz cans whole tomatoes undrained and chopped|
|1||ds||Ground red pepper|
|8||oz||Blanched almonds; toasted|
|Hot cooked rice|
Combine first three ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender.
Remove chicken, reserving 1 cup liquid; let chicken cool. Skin, bone, and cut chicken into large chunks. Cover and chill reserved liquid and chicken.
Melt butter in a large skillet over medium-high heat; add onion and garlic, and cook, stirring constantly until crisp-tender. Add tomatoes and next four ingredients; cover and cook over low heat 1 hour, stirring occasionally.
Add currants, almonds, and chicken; cover and cook over low heat one hour, adding reserved liquid as necessary to prevent sticking. Serve over rice. Yield: six servings.