SPICY PEANUT CHICKEN

Yield: 4 main-dish servings
Source: "The All New Good Housekeeping Cookbook"
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=37

INGREDIENTS

- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 4 medium chicken leg quarters (2-1/4 pounds), skin and fat removed
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 1 can (28 ounces) plum tomatoes, drained,
coarsely chopped, and juice reserved
- 1/4 cup creamy peanut butter
- 1/4 cup packed fresh cilantro leaves plus additional sprigs
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper

DIRECTIONS

In cup, combine cumin and cinnamon; rub on chicken.

In nonstick 12-skillet, heat oil over medium-high
heat until very hot. Add chicken and cook until
golden brown, about 5 minutes per side. Add onion
and cook until golden, about 5 minutes.

Meanwhile, in blender or food processor with knife
blade attached, puree reserved tomato juice, peanut butter,
cilantro, garlic, salt, and crushed red pepper until smooth.

Pour peanut-butter mixture and chopped tomatoes over
chicken; heat to boiling. Reduce heat; cover and
simmer until juices run clear when thickest part of
chicken is pierced with tip of knife, about 40 minutes.
Garnish with cilantro sprigs.