Chicken with peanut sauce

Yield: 6 servings

Measure Ingredient
\N \N Serving-pieces of chicken for 6 persons
2 tablespoons Butter
2 tablespoons Oil
\N \N Salt & pepper
2 \N Onions, chopped
1 pounds Can Italian tomatoes, drained (reserve juice)
9 ounces Package frozen okra
1 large Green pepper, chopped
\N \N Reserved tomato juice
\N \N Chicken broth
1 cup Smooth peanut butter (preferably \"natural\" style)
2 teaspoons Brown sugar
¼ teaspoon Fenugreek or cumin
½ cup Peanuts, coarsely chopped

Servings: 6


In casserole, heat butter and oil and brown chicken, season with salt & pepper if desired. Remove. Add onions to fat in casserole and cook until translucent. Add vegetables to onion, stirring to blend mixture. Replace chicken.

To reserved tomato juice, add chicken broth to make 1½ cups; add peanut butter and stir over low heat until mixture is smooth. Add seasonings, stir to blend mixture, and pour over chicken.

Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.

Garnish with chopped peanuts and serve.

Serve with: Rice Mixed green salad From: The Hundred Menu Chicken Cookbook Shared by Jack Shyba

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