CHICKEN WITH TOMATOES AND PEANUT BUTTER Approx. 3 - 4 servings

3 Tbsp. vegetable oil
6 chicken thighs or thighs and drumsticks combined, skinned
1/2 cup sweet onion ( I use Vidalia, Texas Sweets or Osso Sweet) chopped in chunks
1/4 cup tomato paste
1 tsp. salt
1 cup canned diced tomatoes undrained
1 potato diced in 1 inch dice
6 small or 4 large carrots cut into 2 inch pieces
1/2 cup peanut butter (creamy or chunky)
1 Tbsp. Worchestershire sauce
1/4 tsp. cayenne pepper (this brings out the flavors)
1 cup chicken broth
1/2 cup peanuts chopped; honey roasted preferred


In a large skillet heat the oil and brown the chicken on all sides. Remove and set aside.
To the skillet add onions and saute over low heat for 2 minutes. Add tomato paste and stir well to blend.

Add all other ingredients including chicken except chicken broth and chopped peanuts. Mix well, cook for about 5 minutes then transfer to a slow cooker or Dutch Oven. Bring the chicken broth to a boil, then add to the pot. Cover.

Slow Cooker - 2 hours on high, 2 hours on low.
Dutch Oven - 2 hours at 350 degrees.

Serve over rice or buttered noodles.
Top each serving with chopped peanuts.