<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. In a 7-quart Dutch oven or other heavy, ovenproof pot with lid, heat 1 tablespoon oil on medium-high. Add green onions and rice and cook 2 minutes or until onions soften, stirring. Add water and heat to boiling. Cover and bake 15 minutes. Meanwhile, in a 12-inch skillet, heat remaining tablespoon oil on medium-high. Add carrots, onion, pepper, and garlic. Cook 6 minutes or until golden and tender, stirring occasionally. Add ginger, curry, and garam masala or ground cumin. Cook 1 minute, stirring. Add tomatoes and raisins. Heat to boiling. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper over chicken. Add chicken thighs to pan, submerging in vegetable mixture. Heat mixture to boiling and cook 2 to 4 minutes or until chicken just loses its pink color throughout. Uncover rice and pour chicken mixture over, spreading in even layer. Cover and bake 25 minutes longer. Garnish with almonds and green onions."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a33604/country-captain-recipe-ghk0111/>