Chicken Saute with Eggplant and Peanuts

Out of Africa with a zingy flavor. Great with brown rice or kasha.

1 tablespoon olive, peanut, or canola oil

1 table spoon chicken fat

1 chicken, about 3 pounds, cut into 8 piece

1 large onion, diced

3 cloves garlic, minced

2 medium-size eggplant, cut into 1-inch cubes

1 tablespoon whole wheat flour

1 1/2 cups chicken stock

1/2 cup dry white wine

1/2 cup shelled unsalted peanuts

3 bay leaves 1/8 teaspoon cayenne pepper

1/2 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon dried ginger

1/4 teaspoon freshly ground pepper

In a large skillet heat oil and chicken fat. Add the chicken pieces. Brown on both sides. Add te onion, garlic, and eggplants. Saute for 3 minutes. Dust with the flour. Add the chicken stock and wine.Bring to a boil, then reduce the heat to medium. Add the remaining ingredients. Cover the skills and cook for about 45 minutes or until the chicken is tender.

Remove the chicken to a serving platter. Remove the bay leaves. POur the sauce with the peanuts over the chicken and serve.

Yield: 6 servings

Each serving provides: 196 cal, 20 g pro, 1 g sat fat, 2.2 g unssat4 fat4`, 854` mg4 chol, 329 mg sodium,