Recipe: Spicy Braised Peanut Chicken (using chicken thighs, crock pot)

SPICY BRAISED PEANUT CHICKEN

"This dish, with many ingredients reminiscent of North African cooking, has a mellow spicy flavor and a burst of heat from the green chilies."

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

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-quort slow cooker. Place chicken in slow cooker. Spoon tomato mixture over chicken.

Cover and cook on low heat setting 7 to 8 hours or 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.

SERVING SUGGESTIONS:
Pass small bowls of chopped roasted peanuts and chopped fresh cilantro leaves 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.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Slow Cooker Meals, Betty Crocker Recipe Magazine #189, October 2002