SPICY CHICKEN IN PEANUT SAUCE
Source: Betty Crocker More Slow Cooker Recipes
Servings: 4

SLOW COOKER SIZE: 4 to 5 quart
COOK TIME: Low 7 to 8 hours

1 large onion, chopped (1 cup)
1 tablespoon olive or vegetable oil
8 large chicken thighs (about 3 pounds), skin removed
2 cans (14 1/2 ounces each) diced tomatoes with green undrained
1 can (14 1/2 ounces) 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

Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.

Mix onion, diced and crushed tomatoes, honey, cumin and cinnamon in 4- to-5-quart slow cooker. Place chicken in slow cooker. Spoon tomato mixture over chicken.

Cover and cook on low heat setting 7 to 8 hours until juice of chicken is no longer pink when centers of thickest pieces are cut.

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

Betty’s Success Tip:
This dish, with many ingredients reminiscent of North African cooking, has a mellow, warm, spicy flavor and gets a burst of heat from the tomatoes with green chilies.

Serving Suggestion:
Pass small bowls of roasted peanuts and chopped fresh cilantro to sprinkle over the chicken. Add warm pita bread wedges and baby carrots to round out the meal. For a sweet ending, dish up scoops of frozen yogurt.