1 t cumin
1/4 t ground cinnamon
2 lbs chicken breasts
1 T vegetable oil
1 onion, chopped
1 can plum tomatoes, drained & chopped
1/4 c creamy peanut butter
1/4 c packed fresh cilantro leaves
2 garlic cloves
1/2 t salt
1/4 t crushed red pepper
In a cup, mix cumin and cinnamon; use to rub over chicken.
In nonstick 12-inch skillet, heat oil over medium-high heat; add chicken and cook until browned. Add onion; cook 5 minutes.
In a blender at high speed, puree reserved tomato juice and remaining ingredients; pour over chicken. Stir in tomatoes; heat to boiling over high heat. reduce heat to low; cover and simmer 40 minutes, or until juices run clear when chicken is pierced with tip of knife.
Cooking time: 45 minutes
