Ingredients Jump to Instructions ↓

  1. 6 persons

  2. 2 tb Butter

  3. 2 tb Oil Salt & pepper

  4. 2 Onions, chopped

  5. 1 lb Can Italian tomatoes, -drained (reserve juice)

  6. 9 oz Package frozen okra

  7. 1 lg Green pepper, chopped Reserved tomato juice Chicken broth

  8. 1 c Smooth peanut butter -(preferably "natural" -style)

  9. 2 ts Brown sugar

  10. 1/4ts Fenugreek or cumin

  11. 1/2c Peanuts, coarsely chopped

Instructions Jump to Ingredients ↑

  1. + Directions : Servings: 6 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


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