Instructions: Heat bacon drippings in large, deep skillet over moderate heat 1 minute. Add onion and bell peppers and cook, stirring often, until onion is limp and golden, 5 to 8 minutes. Mix in garlic, curry powder, marjoram, thyme, and cayenne and cook and stir 2 minutes.

Add tomatoes, chicken, currants, salt and black pepper; adjust heat so mixture bubbles gently, cover, and cook, stirring now and then, until flavors mingle and chicken is heated through - about 15 minutes. Mix in parsley, taste for salt and pepper, and adjust as needed.

Mound rice in heated, large, deep platter, ladle chicken mixture on top, sprinkle with almonds and serve.

This recipe yields 4 to 6 servings.

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