This recipe comes from the cookbook, “500 Low-Carb Recipes.” I loved the flavor and it was super easy to make. I left out the jalapeno so it was not very spicy (just the way I like it!) The peanut flavor was a little light and I would probably add more peanut butter next time. I used fresh tomatos instead of canned. I added a little chicken broth to the sauce to compensate for the lack of moisture from not using the canned tomatoes. I sliced the chicken into strips. The sauce thickened after cooling for a few minutes. I served the dish over whole wheat pasta.1 teaspoon ground cumin
½ teaspoon ground cinnamon
2 or 3 boneless, skinless chicken breast
2 to 3 tablespoons olive or peanut oil for sautéing
½ smallish onion thinly sliced
1 can (14 ½ ounce) diced tomatoes
2 tablespoons natural peanut butter
1 tablespoon lemon juice
2 cloves garlic, crushed
1 fresh jalapeno, cut in half and seeded
On a saucer or plate, stir the cumin and cinnamon together, then rub into both sides of chicken breasts.
Put 2 to 3 tablespoons or oil in a heavy skillet over medium heat, and add the chicken and sliced onions. Brown the chicken a bit on both sides.
While that’s happening, put all the liquid and half the tomatoes from the can of tomatoes in a blender or food processor, along with the peanut butter, lemon juice, garlic, and jalapeno. Blend or process until smooth.
Pour this rather thick sauce over the chicken (which you’ve turned at least once by now) add the rest of the canned tomatoes, cover, turn the burner to Low, and let it sit for 10 to 15 minutes, or until the chicken is cooked through.
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