Ingredients
Serving-pieces of chicken
-for 6 persons
Reserved tomato juice
2 tb Butter Chicken broth
2 tb Oil
Salt & pepper
2 Onions, chopped
1 lb Can Italian tomatoes,
-drained (reserve juice)
1/4 ts Fenugreek or cumin
9 oz Package frozen okra
1/2 c Peanuts, coarsely chopped
1 lg Green pepper, chopped
1 c Smooth peanut butter-(preferably "natural"
-style)
2 ts Brown sugar
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Preparation:
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 1 1/2 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
Makes 6 servings.
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