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" In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 14 teaspoon each of the salt and black pepper. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot. Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomato paste and then the tomatoes and cayenne. Return the chicken legs and thighs to the pot and stir in 2 cups of the water. Bring to a simmer and cook, partially covered, for 10 minutes. Whisk together the peanut butter and the remaining 3/4 cup water until smooth. Add this mixture to the stew along with the chicken breasts and wings, the okra and the remaining 1 1/2 teaspoons of salt and 14 of teaspoon black pepper. Cook, partially covered, until the okra is just done, about 10 minutes. Menu Suggestion: Serve the stew with rice or egg noodles to capture every drop of the distinctive sauce. Wine Recommendation: A simple, fruity red wine such as a Beaujolais (or, if it&amp;#039;s December through March, a Beaujolais Nouveau) will make a lively companion to the peanut butter in this stew."^^<http://www.w3.org/2001/XMLSchema#string>
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