Place chicken pieces in a gallon-sized zip-lock bag.

Pour buttermilk into the bag, removing excess air and sealing securely.

Refrigerate for at least 30 minutes to marinate.

Heat cooking oil in a skillet over medium-low heat.

Add chopped green peppers and onions to the skillet.

Cook slowly for 15 minutes, until softened.

Transfer the cooked pepper and onion mixture to a crockpot.

Add canned tomatoes, mace, curry powder, salt, pepper, and chopped garlic to the crockpot.

Turn the crockpot on high until the sauce begins to simmer, then reduce heat to low.

Combine flour, salt, ground black pepper, cayenne pepper, garlic powder, onion powder, and dried thyme in a separate gallon-sized zip-lock bag.

Empty the marinated chicken pieces into a large bowl and discard the buttermilk.

Place several chicken pieces at a time into the bag with the flour mixture and shake to coat thoroughly.

Arrange the coated chicken pieces in a single layer on a cookie sheet.

Heat vegetable shortening in a heavy skillet over medium-high heat.

Fry the chicken pieces, 3-4 at a time, for 6-8 minutes per side until golden brown on all sides.

Place the fried chicken into the sauce in the crockpot, ensuring it's submerged.

Cover the crockpot and simmer on low for 6-8 hours.

Add raisins to the crockpot 30 minutes before serving.

Serve hot over rice or couscous.