Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

From: The Hundred Menu Chicken Cookbook Shared by Jack Shyba

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