Chicken With Herbs
|Wheat germ||2 Tablespoon|
|Chicken seasoned salt||1 Teaspoon|
|Chicken thighs||8 (Fryer)|
|Vegetable oil||2 Tablespoon|
|Canned tomato soup||10 3⁄4 Ounce (1 Can)|
|Tomatoes||6 , cut into wedges|
|Zucchini||2 Cup (32 tbs), sliced|
|Seasoned salt||1 Teaspoon (Adjust Quantity As Per Taste)|
|Imo/Yogurt||1⁄2 Cup (8 tbs)|
|Hot buttered noodles||2 Cup (32 tbs)|
Combine wheat germ, flour, and chicken seasoned salt.
Toss chicken parts in this to coat well.
Heat oil in large skillet and brown chicken.
Add tomato soup; cover and cook on very low heat for 45 minutes, stirring occasionally.
Add tomatoes, zucchini, and seasonings.
Cover and simmer 15 minutes more, until vegetables are tender.
Remove vegetables and chicken to hot serving dish.
Stir imo into sauce in skillet.
Reheat, but do not boil.
Serve on hot buttered noodles.