Cumin Chicken in Jalapeno Tomato Peanut Sauce
Cumin Peanut Chicken in Jalapeno Tomato Sauce recipe
Yield
2 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
onions
sliced |
|
| 12 | ounces |
chicken breasts
skinned and boned |
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 ½ | teaspoons |
corn oil
or safflower oil, or canola oil |
|
| 2 | each |
italian plum (roma) tomatoes
|
|
| ½ | each |
jalapeño pepper
or serrano chile |
*
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
peanut butter
|
|
| ½ | teaspoon |
garlic
minced, in oil |
|
| ½ | cup |
tomato purée (passata)
|
|
| 1 | x |
cilantro
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
onions
sliced |
|
| 346.8 | ml/g |
chicken breasts
skinned and boned |
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 7.5 | ml |
corn oil
or safflower oil, or canola oil |
|
| 2 | each |
italian plum (roma) tomatoes
|
|
| 0.5 | each |
jalapeño pepper
or serrano chile |
*
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
peanut butter
|
|
| 2.5 | ml |
garlic
minced, in oil |
|
| 118 | ml |
tomato purée (passata)
|
|
| 1 | x |
cilantro
fresh |
*
|
Directions
Wash and dry chicken breasts and rub with cumin and cinnamon on both sides.
Heat oil in large skillet and sauté onion and chicken in hot oil, browning chicken on both sides.
Wash plum tomatoes and cut into large chunks.
Halve jalapeno and remove seeds; reserve half for another use.
Cut jalapeno into 2 or 3 pieces.
Turn on food processor and add pepper through feed tube.
Open processor and add plum tomatoes, lemon juice, peanut butter, garlic and puree.
Process to blend well.
When chicken is browned on both sides, pour the sauce over.
Cover, reduce heat and simmer about 5 to 7 minutes, until chicken is cooked.
Spoon some of sauce over rice and garnish with cilantro.
