Professor Calculine's Dill Chicken

Sanjiv Singh
This recipe comes from Caroline Hayes who has modified a long standing family recipe of hers to come up with this concoction.
Serves 6.

1 zucchini cut into thin slices
2 - 3 tablespoon of finely chopped fresh dill.
2 lbs chicken boned and cut into 1/2" strips
3 cloves of garlic crushed
2 tablespoon vinegar
2 bay leaves
1 onion thinly sliced
3 tablespoon peanut oil
2 cups chicken stock
4 tablespoon crunchy peanut butter
black pepper & Tobasco sauce to taste

Combine the garlic and vinegar and rub the mixture into the chicken.

Saute the onions in the peanut oil for 2 minutes. Add zucchini and saute for 3 minutes. Add chicken and stir for 3-4 minutes until all the pieces have been lightly browned. Add bay leaves, dill and chicken stock. Cook about 10 minutes or until the chicken is tender. Stir a little of the hot broth into the peanut butter and gradually add the peanut butter to the chicken. Cook gently, stirring occasionally, about 8 min longer or until chicken is completely tender and gravy slightly thickened. Season to taste with pepper and Tobasco.

From the Dinner Co-op