• 1 t cumin
• 1/4 t ground cinnamon
• 2 lbs chicken breasts
• 1 T vegetable oil
• 1 onion, chopped
• 1 can plum tomatoes, drained & chopped
• 1/4 c creamy peanut butter
• ¼ c packed fresh cilantro leaves
• 2 garlic cloves
• ½ t salt
• ¼ t crushed red pepper

In a cup, mix cumin and cinnamon; use to rub over chicken.

In nonstick 12-inch skillet, heat oil over medium-high heat; add chicken and cook until browned. Add onion; cook 5 minutes.

In a blender at high speed, puree reserved tomato juice and remaining ingredients; pour over chicken. Stir in tomatoes; heat to boiling over high heat. reduce heat to low; cover and simmer 40 minutes, or until juices run clear when chicken is pierced with tip of knife.

Cooking time: 45 minutes

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