Spicy Chicken in Peanut Sauce

PREP: 15 min COOK: 6-8 hrs SERVINGS: 4
Pass small bowls of dry-roasted peanuts and chopped fresh cilantro to sprinkle over the chicken, and serve with wedges of warm pita bread.
1 tablespoon olive or vegetable oil
8 large chicken thighs (about 3 lb), skin removed
1 large onion, chopped (1 cup)
2 cans (14.5 oz each) diced tomatoes with green chilies, undrained
1 can (14.5 oz) crushed tomatoes, undrained
2 tablespoons honey
1½ teaspoons ground cumin
1 teaspoon ground cinnamon
1/3 cup creamy peanut butter
2 cups hot cooked couscous
1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
2. In 4-to5-quart slow cooker, mix onion, diced and crushed tomatoes, honey, cumin, and cinnamon. Add chicken. Spoon tomato mixture over chicken.
3. Cover and cook on Low heat setting 7-8 hours.
4. Stir in peanut butter until melted and well blended. Serve chicken and sauce over couscous.
1 SERVING: CAL. 670 (CAL. FROM FAT 290); FAT 32g (SAT. FAT 8g); PRO 51g
We loved this recipe so much we ate it all before we took a picture of it. I would not recommend serving this with couscous. I did not like how the couscous absorbed all the moisture in the tomato sauce. Instead, substitute your favorite rice, flatbread or chips. If you shredded the chicken, you could use this recipe as a warm dipping sauce for a party. Or you could serve it as a stew with steamed veggies on the side. Recipe from Betty Crocker COOKBOOK.