Recipe by LindseyCockrell
This recipe is from a Betty Crocker cookbook. The ingredients sound a little odd, but it's easy to make, delicious, and healthy to boot! You can substitute boneless, skinless chicken breasts instead of the chicken thighs. Either way the chicken just falls apart.
Top Review by Outta Here
This recipe is quite easy and a good starting point. We found it tasty, but not quite spicy enough. Instead of using tomatoes with green chilies already in them, I would add one of those small cans of hot, diced green chilies, and increase the cumin and the peanut butter. Made for Spring Pick a Chef 2012 game.
- 1 tablespoon olive oil
- 8 large chicken thighs, skin removed (about 3 lb)
- 1 large onion, chopped (1 cup)
- 2 (14 1/2 ounce) cans diced tomatoes with green chilies, undrained
- 1 (14 1/2 ounce) can crushed tomatoes, undrained
- 2 tablespoons honey
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1⁄3 cup creamy peanut butter
- 2 cups hot cooked couscous
- 1⁄2 cup dry roasted salted peanut
Directions See How It's Made
- 1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
- 2. In 4- to-5-quart slow cooker, mix onion, diced and crushed tomatoes, honey, cumin and cinnamon. Add chicken. Spoon tomato mixture over chicken.
- 3. Cover and cook on Low heat setting 7 to 8 hours.
- 4. Stir in peanut butter until melted and well blended. Serve chicken and sauce over couscous.
- 5.Sprinkle with chopped roasted peanuts and cilantro if you like.