Monday, July 25, 2005

Spicy Peanut Chicken

Rose chose this from The Good Housekeeping All New Cookbook. Boy, oh boy, was it delicious. As she said, who cared about the chicken? Just eat the sauce.

The recipe says it serves 4 using 4 chicken leg quarters but I think that next time I probably will make it with 8 chicken thighs because there is enough sauce for 8 servings ... so I can freeze half for an easy meal later. We had this with egg noodles but rice would be nice too.

1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
4 chicken-leg quarters (about 2-1/4 pounds), skin removed
1 tablespoon vegetable oil
1 medium onion, sliced (next time I would chop this as we do not really enjoy long strings of onion in a sauce)
1 can (28 ounces) plum tomatoes, drained and chopped, juice reserved (I used a can of diced tomatoes that I had on hand)
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

In a cup, mix cumin and cinnamon; use to rub over chicken.

In nonstick 12-inch skillet, heat oil over medium-high heat; add chicken and cook until browned. Add onion; cook 5 minutes.

In a 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. (Each serving about 385 calories.)

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