Flour, one quarter cup Kosher Salt, to taste and Freshly Ground Black Pepper Thyme, dried, one teaspoon Extra Virgin Olive Oil Chicken Thighs, eight Turkey Bacon, four strips Onion, medium, diced Red Bell Pepper, diced Fennel, fresh, diced, half cup Garlic, minced, one tablespoon Currants, three tablespoons Curry Powder, two tablespoons Tomatoes, canned, imported, chopped, twenty eight ounces Chopped nuts, Pine or Slivered Almond, two tablespoons Oven, pre-heated 325F Whole Grain Rice, cooked This recipe, as are the accompanying photos, was stolen. It was taken from last week's New York Times , but it was modified to make it somewhat healthier. 1. Combine the flour, salt, pepper and thyme in a bowl 2. Heat the olive oil in a large skillet. 3. Dredge the thighs int he flour mixture. Fry it in batches in the olive oil until browned on all sides. 4. Transfer the chicken to a plate. 5. Return the skillet to medium heat, fry the bacon until crispy and crumble, remove and set aside. 6. A...