Ingredients:
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
4 medium chicken legs, skin and fat removed
1 tablespoon vegetable oil
1 medium onions, thinly sliced
1 (28 ounce) cans plum tomatoes, drained, coarsely chopped, and juice reserved
1/4 cup creamy peanut butter
1/4 cup packed fresh cilantro leaves ( plus additional sprigs for garnish)
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Directions:
In a small bowl, combine cumin and cinnamon; sprinkle on chicken.
Heat oil in large skillet.
Add chicken and cook about 5 minutes per side.
Chicken should start to brown but don’t worry about cooking through at this point.
Add onion and cook another 5 minutes until onions soften and start to turn golden brown.
In food processor, puree reserved juice from tomatoes, peanut butter, cilantro, garlic, salt, and crushed red pepper until smooth.
Pour this mixture with chopped tomatoes over chicken.
Bring mixture to a boil.
Reduce heat; cover and simmer until chicken is done (30 to 40 minutes).
Garnish with fresh cilantro.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.