Cumin-Cinnamon Chicken

This family favorite—a spicy chicken dish with a rich tomato and peanut sauce—is delicious served over a bed of basmati rice. 

This dish cooks quickly so it’s a good idea to prepare the ingredients in advance. 

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Makes 9 1-cup servings


  • 2 tbsp. chicken broth powder mixed into ½ cup of water for a thick sautéeing sauce, or ½ cup chicken broth
  • ¼ cup ground cumin
  • 2 tbsp. ground cinnamon
  • 4 boneless, skinless chicken breasts (approximately 2 lbs.), cut into bite-size pieces
  • 2 onions, chopped
  • 1 28-oz can diced tomatoes
  • 3 tbsp. peanut butter
  • 1.5 tbsp. lemon juice
  • 1 tsp. minced garlic
  • Salt to taste


Prepare the chicken

  1. Mix cumin and cinnamon and put into a plastic bag.
  2. Add chicken pieces to bag.
  3. Close bag and shake until pieces are coated with spices (You may find it easier to do ½ of the chicken and spices at a time.)

Prepare the sauce

  1. Put all the liquid and ½ the tomatoes from the can of tomatoes into a blender or food processor.
  2. Add peanut butter, lemon juice, and garlic.
  3. Blend or process until smooth.

 Make the dish

  1. In a large pot, sauté onions and spice-covered chicken in broth, stirring frequently so that chicken pieces don’t stick to the pan.
  2. When the chicken has given off its own juices (about 8-10 minutes), add sauce and rest of canned tomatoes.
  3. Cover and let simmer for 10-15 minutes, or until chicken is cooked through.
  4. Salt to taste.

For Weight Watchers: 4 points per 1-cup serving on the Points plan and 4.5 points per 1-cup serving on the PointsPlus plan.

Nutritional Information for a 1-cup serving:

  • Calories 115 (29.2 from fat)
  • Protein 14 grams
  • Fat 3.5 grams
  • Carbohydrate 7.3 grams
  • Fibre 1.6 grams
  • Cholesterol 3.3 mg
  • Sodium 194 mg

This food is a good source of Vitamin C, Vitamin B6, Phosphorus and Selenium, and a very good source of Protein and Niacin.

(Adapted from “Spicy Peanut Chicken” in 500 Low-Carb Recipes by Dana Carpender.)

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