4 pounds chicken pieces,
both white and dark parts
2 large onions, cut into 1-inch chunks
1 pie pumpkin or butternut squash, about 2 pounds, peeled and
cut into 2-inch chunks
3/4 cup peanut butter
1 teaspoon salt, divided use
1/2 teaspoon cayenne pepper, divided use
1 1/2 cups chicken broth, very hot
1/4 cup lemon juice, divided use
1/4 teaspoon black pepper
1/2 cup chopped peanuts
Preheat oven to 400 degrees.
In a 9 x 13 inch baking
dish, place onions and pumpkin (or squash). In a medium bowl,
stir together peanut butter, half of the salt and half of the
cayenne pepper. Gradually stir in hot chicken broth, melting
the peanut butter. Stir in half of the lemon juice. Pour over
the pumpkin and onions.
Place chicken on top of
the vegetables. Sprinkle chicken with remaining salt, cayenne
pepper and lemon juice. Sprinkle black pepper over chicken.
Bake for 1 hour, until
pumpkin is tender and fork can be inserted in chicken with ease.
Sprinkle with peanuts.
Makes 6 servings.
Nutritional Information
Per Serving: 678 calories; 40 g fat; 8 g saturated fat; 30% DV
Vitamin A; 39% DV Vitamin C; 23% DV iron
Recipe provided courtesy
of the National Chicken Council. Used with permission.
