Make sure your guest does not have peanut allergy for this widely used dish found in Indonesia, Malaysia, Thailand, Vietnam, China, Africa, Europe from the Dutch, Middle East, and Philippines.
3 pounds (1400 g) organic or free range chicken, cut up
1 medium chopped onion
4 organic tomatoes, peeled and chopped
1 organic bell pepper, thinly slicked
1 tsp. (5 ml) dried thyme
1 bay leaf
1/2 tsp. (2,5 ml) red pepper flakes
1 cup (240 g) each organic: chicken stock/broth and peanut butter
1 package of frozen okra
1. Heat the oil.
2. Brown the chicken quickly until golden brown and set aside in a heavy casserole.
3. Add onions, tomatoes, bell pepper to the skillet. Cook until softened, then transfer to the casserole dish.
4. Toss in the herbs and seasonings.
5. Mix the peanut better with the chicken stock until smooth. (Save some to use in other meat or vegetable dishes.)
6. Pour the sauce over the chicken.
7. Add the okra.
8. Cover and bake an hour or until the chicken is not pink in the middle. Add any broth if needed.
Serves 4
Preheat the oven to 350F (175C)
3 Tbs. (45 ml) olive oil3 pounds (1400 g) organic or free range chicken, cut up
1 medium chopped onion
4 organic tomatoes, peeled and chopped
1 organic bell pepper, thinly slicked
1 tsp. (5 ml) dried thyme
1 bay leaf
1/2 tsp. (2,5 ml) red pepper flakes
1 cup (240 g) each organic: chicken stock/broth and peanut butter
1 package of frozen okra
1. Heat the oil.
2. Brown the chicken quickly until golden brown and set aside in a heavy casserole.
3. Add onions, tomatoes, bell pepper to the skillet. Cook until softened, then transfer to the casserole dish.
4. Toss in the herbs and seasonings.
5. Mix the peanut better with the chicken stock until smooth. (Save some to use in other meat or vegetable dishes.)
6. Pour the sauce over the chicken.
7. Add the okra.
8. Cover and bake an hour or until the chicken is not pink in the middle. Add any broth if needed.
