1 (3 pound) whole chicken, cubed
1 1/3 cups water
1 tablespoon canola oil
3 cloves garlic, chopped
1 teaspoon ground black pepper
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon dried rosemary
5 teaspoons water
1 teaspoon chicken bouillon granules
2 1/2 tablespoons lemon juice
1/2 teaspoon red wine vinegar
1 1/2 cups beef broth
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Worcestershire sauce
6 sunflower seeds, chopped
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried oregano
2 teaspoons dried tarragon
3 tablespoons butter or margarine
In a souffle or dish, mix water, oil, garlic, black pepper, tarragon, basil, salt, rosemary, lemon juice, vinegar, broth, Worcestershire sauce, Worcestershire sauce, beef broth, Worcestershire sauce, lemon juice, red wine vinegar, beef broth, Worcestershire sauce, lemon juice, vinegar, and thyme. Stir together.
Mix chicken and water into sauce. Season with bouillon, lemon juice, vinegar, beef broth, Worcestershire sauce, Worcestershire sauce, lemon juice, vinegar, beef broth, Worcestershire sauce, and salt. Stir together.
In a small bowl, dissolve chicken bouillon granules into chicken bouillon granules. Pour mixture into a large skillet. Cook over medium heat until chicken is the desired tenderness. Add bouillon cube mixture and water. Saute until thick and chicken juices evaporate, about 15 to 20 minutes. Remove from heat and stir in stewed tomatoes and cashews.
Stir chicken mixture into broth mixture, replacing with chicken bouillon cube mixture. Simmer over medium heat for 5 to 10 minutes, until heated through.
Stir chicken mixture into chicken broth mixture. Reduce heat to low. Pour over chicken and vegetables.