Prep 10 mins
Cook 45 mins
My family loved this dish. It is reminiscent of Thai food, with the peanut and cilantro flavor. If you love cilantro like I do use only fresh cilantro and garnish liberally! This recipe is from "The All New Good Housekeeping Cook Book". Since my family isn't too wild about large chunks of tomatoes on their plate, I put in only half the tomatoes called for and gave them a brief whirl in the food processor.
- 1 teaspoon ground cumin
- 1⁄4 teaspoon ground cinnamon
- 4 medium chicken legs, skin and fat removed
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 1 (28 ounce) can plum tomatoes, drained, coarsely chopped, and juice reserved
- 1⁄4 cup creamy peanut butter
- 1⁄4 cup packed fresh cilantro leaves (plus additional sprigs for garnish)
- 2 garlic cloves, peeled
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- In a small bowl, combine cumin and cinnamon; sprinkle on chicken.
- Heat oil in large skillet.
- Add chicken and cook about 5 minutes per side.
- Chicken should start to brown but don't worry about cooking through at this point.
- Add onion and cook another 5 minutes until onions soften and start to turn golden brown.
- In food processor, puree reserved juice from tomatoes, peanut butter, cilantro, garlic, salt, and crushed red pepper until smooth.
- Pour this mixture with chopped tomatoes over chicken.
- Bring mixture to a boil.
- Reduce heat; cover and simmer until chicken is done (30 to 40 minutes).
- Garnish with fresh cilantro.
This was quick and easy, but in the end it was a bit bland. I'd up the chili and add something, (but I'm not sure what). It just didn't do it for us sorry.