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 chilies, undrained
1
can (14.5 oz) 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
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
In 4- to-5-quart slow cooker, mix onion, diced and crushed tomatoes, honey, cumin and cinnamon. Add chicken. Spoon tomato mixture over chicken.
Cover and cook on Low heat setting 7 to 8 hours.
Stir in peanut butter until melted and well blended. Serve chicken and sauce over couscous.
