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Karamu Chicken
by Angela Shelf Medearis, A Kwanzaa Celebration


* 1 Chicken cut into serving pcs (about 3 pounds)
* 1/3 c + 1/4 c French dressing
* 1 16 oz can stewed tomatoes With liquid chopped
* 1/2 Onion medium sliced
* 2 Celery stalks chopped
* 1 tsp Salt
* 1 tsp Sweet paprika
* 1/2 ts Black pepper
* 1/4 c Water
* 2 tbsp All-purpose flour



In a large skillet over low heat saute the chicken pieces in 1/3 cup of the French dressing until lightly browned. Remove the chicken from the skillet.

Add the tomatoes onion celery salt paprika pepper and the remaining 1/4 cup of French dressing to the skillet. Stir until well blended.

Return the chicken pieces to the skillet; cover and simmer 45 minutes or until the chicken is done. Remove to a serving platter.

In a small bowl gradually add the water to the flour. Stir until well blended and smooth. Pour the flour mixture into the pan juices turn the heat to high and bring the sauce to a boil. Lower the heat and cook stirring constantly until the sauce thickens.

Pour the sauce over the chicken.

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