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
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
- Add onion, diced and crushed tomatoes, peanut butter, honey, cumin and cinnamon.
- Cover and simmer until chicken is tender. Taste and adjust seasonings.
- Serve chicken with hot steamed buttered rice.