Spicy Chicken with Peanut Sauce


1can (14.5 oz) diced tomatoes
¼cup creamy peanut butter
¼cup loosely packed fresh cilantro leaves
3cloves garlic
½teaspoon salt
¼teaspoon crushed red pepper flakes
teaspoons ground cumin
½teaspoon cinnamon
1lb uncooked chicken breast tenders (not breaded), cut in half
1tablespoon olive oil


Drain tomatoes, reserving juice. In food processor bowl with metal blade, place reserved juice, peanut butter, cilantro leaves, garlic, salt and pepper flakes. Cover; process with on-and-off pulses until mixture is pureed. In medium bowl, combine cumin and cinnamon. Add chicken; toss to coat. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; cook 5 minutes, turning occasionally, until chicken is light golden brown. Stir in tomatoes and peanut butter mixture. Heat to boiling. Reduce heat to low; simmer uncovered 5 minutes to blend flavors. Serve this flavorful chicken mixture over basmati rice or couscous. Garnish with cilantro. Serves 4