Tuesday, September 21, 2010


1 tablespoon olive or vegetable oil
8 large chicken theighs(about 3 pounds), skins removed
1 onion, chopped
2 cans (14.5oz ea) tomatoes with green chilies, undrained
1 can (14.5oz) crushed tomatoes, undrained
2 tablespoons honey
1 1/2 teaspoons ground cumin
1/3 cup peanut butter

1. In skillet, heat oil over medium high heat. Cook chicken in oil about 6 minutes, turning once, until brown.

2. In a slow cooker, mix onion, diced and crused tomatoes, honey, cumin and cinnamon. Add chicken. Spoon sauce over chicken.

3. Cover and cook on low for 7 - 8 hours.

4. Stir in peanut butter until melted and well blended. Serve chicken and sauce over couscous.

1 comment:

  1. Fabulous! I didn't realize you had a blog.-Susan (TT)