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

Nutritional information

No nutrition information available


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.