Ingredients: (8 servings)

2 tablespoons plus 1 teaspoon vegetable oil

2 3½-pound chickens, cut up and skin removed.

1 large Granny Smith apple, peeled, cored, and diced

1 large green pepper, dices

3 large garlic cloves, minced

1 tablespoon grated, peeled ginger root

3 tablespoons curry powder

½ teaspoon coarsely ground black pepper

¼ teaspoon ground cumin

1 28-ounce can tomatoes in puree

1 13¾ to 14½-ounce can chicken broth

½ cup dark seedless raisins

hot cooked rice (optional)

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

Preheat Dutch oven to 350 degrees F. In same Dutch oven over medium high heat, heat 1 teaspoon vegetable oil. Cook onions, apple, green pepper, garlic, and ginger for about 2 minutes, making sure to stir frequently. Reduce heat to medium, cover and cook another 5 minutes.

Stir in curry powder, black pepper, and cumin, cook 1 minute. Add tomatoes with their puree, chicken broth, raisins, salt, and chicken pieces, over high heat, bring to boil and boil for 1 minute.

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