Spicy Peanut Chicken

1 teaspoon ground cumin ¼ Teaspoon ground cinnamon 4 chicken/leg quarters 1 tablespoon vegetable oil 1 medium onion sliced 1 can plum tomatoes, drained and chopped, juice reserved ¼ cup creamy peanut butter ¼ cup packed fresh cilantro leaves 2 garlic cloves ½ teaspoon salt ¼ teaspoon crushed red pepper

In cup, mix cumin and cinnamon; use to rub over chicken. In non-stick 12 inch skillet, heat oil over medium/high heat; add chicken and cook until browned. Add onion; cook 5 minutes. In blender at high speed, puree reserved tomato juice and remaining ingredients; pour over chicken. stir in tomatoes; heat to boiling over high heat. Reduce heat to low; cover and simmer 40 minutes, or until juices run clear when chicken is pierced with tip of knife.