Peanut Thai Chicken

• 2 pounds Boneless, Skinless Chicken Breasts
• 3 Tablespoons Butter Or Oil
• 2 Tablespoons Garlic, Minced
• 28 ounces, fluid Stewed Or Cooked Tomatoes
• 1 can Coconut Milk
• 3/4 cups Peanut Butter
• 3 teaspoons Cumin
• 1- 1/2 teaspoon Cinnamon
• 1 teaspoon Red/cayanne Pepper
• 1/2 teaspoons Salt
• 1 cup Fresh Cilantro, Chopped
• Rice
• Fresh Spinach Leaves

1. Cut the chicken in to bite sized pieces.
2. Cook in pan with bit of butter or oil and garlic.
3. In pot mix all other ingredients except the chicken, cilantro, rice and spinach.
4. Bring it to a boil and then mix in the chicken.
5. Let simmer to mix flavors.
6. Turn off heat and add chopped cilantro.
7. To serve put down a bed of cooked rice then spinach leaves and sauce on top.

chicken breasts, butter, garlic, tomatoes, coconut milk, peanut butter, cumin, cinnamon, redcayanne pepper, salt, fresh cilantro, rice, fresh spinach leaves

Taken from tastykitchen.com/recipes/main-courses/peanut-thai-chicken/ (may not work)