Spicy Chicken
in Peanut Sauce

Prep: 15 Min — Cook: 8 Hr
4 Servings

 

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
• 1-1/2 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- to-5-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 to 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); Chol. 115mg; Sodium 890mg; Carbs. 51g (Fiber 7g); Pro. 51g % Daily Value: Vit. A 24%; Vit. C 32%; Calc. 16%; Iron 32% Exchanges: 3 Starch, 6 Lean Meat, 1 Vegetable, 1/2 Fat Carb. Choices: 3-1/2

 

• Betty Crocker Cookbook Heart Health Edition
• from the Betty Crocker Editors
• Wiley 2007
• Cloth spiral-bound hardcover; 576 Pages; $29.95
• ISBN-10: 0470171634
• ISBN-13: 978-0-470-17163-9
• Information provided by the publisher.

Buy Betty Crocker Cookbook Heart Health Edition

 

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This page created May 2008