A spicy, Asian-African infusion of chicken, peanut butter, onion and pumpkin in a casserole topped with chopped peanuts.

Chicken Baked with Pumpkin and Peanuts

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

4 pounds chicken pieces, both white and dark parts
1/4 teaspoon black pepper
1/2 cup chopped peanuts

1. Preheat oven to 400°F (205°C).
2. In a 9 x 13 inch baking dish, place onions and pumpkin (or squash).
3. 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.
4. Place chicken on top of the vegetables. Sprinkle chicken with remaining salt, cayenne pepper and lemon juice. Sprinkle black pepper over chicken.
5. Bake for 1 hour, until pumpkin is tender and fork can be inserted in chicken with ease.
6. Sprinkle with peanuts and serve.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.