2 Tbsp olive oil
2.5-3 lb broiler-fryer chicken, cut up (or lamb)
1 tsp. salt
2 med. carrots
1 med. onion, chopped
4 Tbsp. butter
2 1/4 c water
1 cup uncooked rice
1/2 c raisins
1 Tbsp instant chicken bouillon
1/2 tsp curry powder
1/4 tsp salt
1/4 tsp dried thyme leaves
1/4 cup toasted slivered almonds
Heat oil in pot until hot. Cook chicken (or lamb) over medium heat until brown on all sides, about 15 mins; reduce heat. Sprinkle with 1 tsp. salt. Cover and cook over low heat until thickest pieces are done, 30-40 mins. Add water if necessary. Uncover during last 5 mins of cooking to crisp chicken.
Cut carrots lengthwise into 1/4 inch strips; cut into 1 inch pieces. Cook and stir onion in butter in 2-quart saucepan until tender. Add carrots, water, rice, raisins, bouillon, curry powder, 1/4 tsp salt and thyme. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 mins. Do not lift cover or stir.
Remove from heat. Fluff rice lightly with fork; cover and let steam 5-10 mins. Serve chicken with rice; top with almonds.
Makes 6-8 servings.