Ingredients: |
Ingredients: 1 (3-3 1/2 lb.) Chicken, cut into 10 serving pieces
1 tsp salt
1 (14-15 oz) can whole tomatoes in juice
1/4 C. Water
2 Tbsp tomato Paste
1 /4 C Peanut or Palm Oil
1 medium Onion, chopped
4 Garlic Cloves, minced and mashed to a paste with 1 tsp Salt
1 1/4 tsp Cayenne
1/2 C smooth Peanut Butter at room temperature
1 3/4 C. reduced sodium Chicken Broth (14 fl oz)
1 lb. Sweet Potato
1 (10 oz) box frozen small Okra, thawed
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Directions: |
Directions:Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes. While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped. Stir water into tomato paste in a small bowl until smooth. Pat chicken dry. Heat oil in a 10-12 inch heavy skillet over moderately high heat until hot, but not smoking. Then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6-7 Qt heavy pot. Pour off all but 2 Tbsp of the fat from the skillet, then add onion and cook over moderate heat, stirring occasionally, until the edges are golden, 2-3 minutes. Add onion, chopped tomatoes, tomato paste mixture, garlic, paste, and cayenne to chicken in pot. Whisk together peanut butter and 1 C broth in a bowl until smooth, then add to chicken along with remaining 3/4 C broth, stirring to combine well. bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally to prevent sticking, until chicken is tender, about 25-30 minutes. Peel sweet potato and cut into 1 inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10-12 minutes. |
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