<br>1 lb. boneless skinless chicken, cut into bite sized pieces
1/2 tsp. ground ginger
1 tsp. paprika
1/2 tsp. nutmeg
1 tsp. coriander
1/2 tsp. cinnamon
1 tsp. allspice
2 Tb. oil
15 oz. can diced tomatoes
1 onion, chopped
2 cloves garlic, minced
3 c. chicken stock
1/4 c. natural peanut butter
2 yams, peeled and cut into chunks
2 Tb. red wine vinegar
2 Tbsp. dried parsley ( I used fresh because I had it on hand)

Fry vegetables and spices in the oil until vegetables are tender and spices are fragrant (about 3 minutes). Add chicken, cook until golden brown. Add to crock pot. Add stock, tomatoes and Peanut Butter. Cook 4-5 hours on high or 6-7 hours on low.

I made rice to go with this, but afterwards thought that cornbread would have been the better choice.  I will do that next time.  I was a bit leery about making this because of all the fragrant spices, I was afraid it might taste like a  pie or something, but it is really delicious.  I am eating it right now, yum!

My entire family, even my pickiest eating nephew, gobbles these up!

Preheat oil in a large skillet.

Flour mixture:

• 3 boneless, skinless chicken breast
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup of brown or white rice flour

Mix together in a bowl.

Egg coating:

• 2 eggs
• 1/4 cup of milk or milk alternative, I use Silk brand Soy

Beat together with a fork in a small bowl.

Cut the three breast pieces into nugget size pieces. Dip each small piece into the egg mixture and then coat both sides with the flour mixture. Place into the preheated oil in the large skillet. I usually cook each side for about three minutes, or until golden brown. You won’t be able to cook them all at one time in the oil. I usually put more in as I take out ones that are cooked. As you take the nuggest out of the skillet, put on a plate with a paper towel to drain.

It should make about 36 nuggets, enough for a meal. Hope you like them! Next time I make them I’ll get a picture.