This chicken rocked our world a couple of nights ago at dinner (even though I didn't have any cilantro, which probably would have been even better). We had it with egg noodles and green beans. And, for those who take their lunch, the large amount of leftover sauce is fabulous over leftover green beans. From The All New Good Housekeeping Cookbook. Next time I would probably chop the onion and remove the chicken from the pan while cooking it; but that is a small point of personal preference.
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
4 medium chicken leg quarters (2-1/4 pounds), skin and fat removed
1 tablespoon vegetable oil
1 medium onion, thinly sliced
1 can (28 ounces) plum tomatoes, drained (reserve juice), coarsely chopped
1/4 cup creamy peanut butter
1/4 cup packed fresh cilantro leaves
2 garlic cloves, peeled
1/2 teaspoon salt (I used a full teaspoon)
1/4 teaspoon crushed red pepper
Combine cumin and cinnamon; rub on chicken.
In a nonstick 12" skillet, heat oil over medium-high heat until very hot. Add chicken and cook until golden brown, about 5 minutes per side. Add onion and cook until golden, about 5 minutes.
Meanwhile, in blender or in food processor with knife blade attached, puree reserved tomato juice, peanut butter, cilantro, garlic, salt, and crushed red pepper until smooth.
Pour peanut butter mixture and chopped tomatoes over chicken; heat to boiling. Reduce heat; cover and simmer until juices run clear when thickest part of chicken is pierced with tip of knife about 40 minutes. Makes 4 main-dish servings.