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Spicy Chicken in Peanut Sauce
Slow-cooked chicken thighs become incredibly tender in a rich tomato and peanut sauce. The combination of fire-roasted tomatoes, green chiles, and creamy peanut butter creates a deeply savory base with a gentle kick of heat. Cinnamon and cumin add warm spice notes that balance the sweetness of a little honey. It is an excellent hands-off dinner for busy weekdays. Serve the finished chicken and sauce over hot jasmine rice or couscous to soak up every drop.
Ingredients
- 1 tablespoon olive or vegetable oil
- 8 large chicken thighs (about 3 lb), skin removed
- 1 large onion, chopped (1 cup)
- 2 cans (14.5 oz each) diced tomatoes with green chiles, undrained
- 1 can (14.5 oz) crushed fire-roasted or regular diced tomatoes, undrained
- 2 tablespoons honey
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground cinnamon
- ⅓ cup creamy peanut butter
- 2 cups hot cooked jasmine or basmati rice ( page 429 ) or couscous
Instructions
- 1Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken thighs and cook for about 4 minutes, turning once, until browned on both sides.
- 2Coat a 4- to 5-quart slow cooker with cooking spray. Combine the chopped onion, diced tomatoes with green chiles, crushed fire-roasted tomatoes, honey, cumin, and cinnamon directly in the slow cooker.
- 3Transfer the browned chicken to the slow cooker and spoon the tomato mixture over the top. Cover and cook on the Low heat setting for 7 to 8 hours.
- 4Stir the creamy peanut butter into the slow cooker mixture until it melts and blends completely into the sauce. Serve the chicken and peanut sauce warm over hot cooked rice or couscous.