Spicy Peanut Chicken

By ShazInNV

This recipe is based on the cuisines of Africa. A crisp cucumber salad and jasmine or basmati rice, available in most supermarkets, are the usual accompaniments.

Ingredients

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

Details

Servings 4
Preparation time 15mins
Cooking time 85mins
Adapted from goodhousekeeping.com

Preparation

Step 1

In cup, combine cumin and cinnamon. Use to rub on chicken.

In nonstick 12-inch 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 in 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. Makes 4 main-dish servings.