Country Captain Chicken Breasts

2 medium size Granny Smith apples
1 small onion, finely chopped
1 small green bell pepper, seeded and finely chopped
3 cloves garlic, minced or pressed
2 tablespoons dried currants
1 tablespoon curry powder
1 teaspoon ground ginger
1/4 teaspoon ground red pepper
1 15 ounce can diced tomatoes
6 small skinless, boneless chicken breast halves
1/2 cup chicken broth
1 cup long grain white rice
1 pound large raw shrimp, shelled and deveined
1/3 cup slivered almonds
salt and pepper to taste
chopped parsley

Quarter, core, and dice unpeeled apples.

In a 4 quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger and red pepper; stir in tomatoes.

Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of tomato mixture. Pour in broth. Cover and cook at low setting until chicken is very tender when pierced about 6 to 7 hours.

Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200F oven.

 Stir rice into cooking liquid.

Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite about 30 to 35 minutes. Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test about 10 more minutes.

Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown, 5 to 8 minutes, stirring occasionally. Set aside.

To serve, season rice mixture to taste with salt and pepper. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds.