Yield: 6 servings
|\N \N||Serving-pieces of chicken for 6 persons|
|\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|
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