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         tbsp. dried currants
1         tbsp. curry powder
1         tsp. ground ginger
1/4      tsp. ground red pepper (cayenne)
1         can (about 14 1/2 oz.) diced tomatoes
6         small skinless, boneless chicken breast halves (about 1 3/4 lbs. total)
1/2      C chicken broth
1         C long-grain white rice
1         lb. large raw shrimp, shelled and deveined
1/3      C slivered almonds
           salt
           chopped parsley

-Quarter, core and dice unpeeled apples. In a 4-quart or larger crock pot. 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 (6 to 7 hours).

Carefully lift chicken to a warm plate, cover lightly and keep warm in a 200 degree oven. Stir rice into cooking liquid. Increase crock pot heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (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. Mound in a warm
serving dish; arrange chicken on top. Sprinkle with parsley and almonds.