Country Captain Chicken

6 chicken thighs, bone-in and skin-on1 cup cold water1/2 cup raisins1 tablespoon curry powder1 tablespoon garam masala1 1/2 teaspoons salt1/2 teaspoon black pepper2 slices bacon, diced2 carrots, peeled and sliced into 1/4-inch thick pieces2 yellow bell peppers, diced1 onion, diced3 cloves garlic, diced1 (28-ounce) can crushed tomatoes, with juice2 tablespoons fresh grated ginger2/3 cup slivered almonds, lightly toasted2 cups cooked white rice1/2 cup parsley, chopped1. Heat oven to 350°F (175°C). Place water in small saucepan and boil over high heat. Place raisins in small bowl; pour enough boiling water over just to cover raisins. Let stand. In another small bowl, combine curry powder, garam masala, salt and pepper. Reserve.2. In large, oven-proof skillet, cook bacon pieces over medium heat until golden brown, about 3 minutes. Remove with slotted spoon; place on paper towels and drain. Reserve 2 tablespoons bacon fat in skillet. Add chicken to skillet and brown over medium-high heat, turning. (Add excess bacon fat if pan becomes too dry.) Remove chicken thighs to plate and set aside.3. In same skillet, add carrots, bell peppers, onion and garlic; cook 6 minutes or until lightly softened. Add tomatoes, spice mixture, ginger, and raisins with the water. Simmer sauce to thicken, about 8 minutes. Place chicken thighs in sauce, skin-up. Tent skillet loosely with foil; transfer to middle rack of oven. Bake 20 minutes. Remove foil from skillet; cook the further thicken sauce, about 15 minutes more.4. Remove chicken from oven. Spoon rice on serving platter; top with chicken thighs and then with tomato sauce. Garnish with bacon pieces, almonds and parsley.Makes 4 servings.