Instructions: Although not Greek in origin, this famous dish from Georgia makes good use of extra virgin olive oil. It is believed to have originated from British settlers that had served in the military in India.

Preheat over: 325 degrees F.

1/4 cup currants
4 tablespoons extra virgin olive oil
4 chicken breasts
1 large onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
2 cups tomatoes, chopped
1 tablespoon curry powder
1/2 teaspoon thyme
1 1/2 cups almonds, slivered
cooked rice

Cover the currants with boiling water. Set aside. Heat oil in a heavy skillet. Add chicken and brown, cooking until tender. Remove the breasts to a casserole dish (that has a lid). Add onion, bell pepper, and garlic to the skillet. Cook until just soft. Add tomatoes, curry, and thyme. Bring to a boil, then reduce and simmer for 10 minutes. Taste sauce. Correct the seasonings. Add plumped currants.

Pour over the chicken. Cover and bake for 45 minutes at 325 degrees F. Serve over cooked rice. Garnish with almonds.

Serves 4

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