Country Chicken - serves 4

4 slices bacon
3 lb chicken, in 8 pieces
1 green pepper, seeded and chopped
1 onion, chopped
2 cloves garlic, minced
3/4 cup celery chopped into small pieces
6 canned tomatoes with juice
1 cup orange juice
2 tbsp curry powder
1/2 tsp dried thyme
1/2 cup raisins
1/2 cup almonds, toasted
1/4 cup minced parsley
4 cups cooked rice

In a skillet, saute the bacon until crisp. Then remove and pat dry on paper towels. Have the bacon fat hot in the pan and brown the chicken pieces quickly, a few at a time, turning and allowing room between the pieces. Set the browned pieces aside and continue until all are browned. Drain all but 2 tbsp of fat from the pan. Add the pepper, onion, garlic, and celery and saute for 5 minutes. Coarsely chop the tomatoes and add to the pan with a little of their juice and the orange juice. Season with curry powder and thyme.
Bring to a boil, reduce the heat and simmer for 5 minutes. Put the chicken pieces back into the pan and spoon the sauce over them. Cover and simmer for 30 minutes.
Serve with rice and garnish with the raisins, almonds and parsley.