Spice Rubbed Chicken with Cranberry- Peanut Sauce and Braised Cabbage

4 chicken breasts

1 tsp salt

1tsp pepper              

½ tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1 tsp all spice                   

 2 tsp ground coriander

1 can cranberry sauce

3/4 c peanut butter

¼ c. lite soy sauce          

1 tsp red pepper flake

1 tsp dried basil

 2 Tbl. lime juice

1 cup chicken stock

 ½ head cabbage, chopped

Directions: In a small bowl mix together salt, pepper, cinnamon, nutmeg, ginger, allspice, and coriander. Use half to three quarters of this mixture to liberally coat the chicken breasts and allow to rest for 15 minutes.

In a small sauce pot add cranberry, peanut butter, soy sauce, red pepper flake, basil, lime juice, chicken stock and the rest of the spice mix. Bring to a simmer over medium heat, mixing occasionally till everything is combined. Keep warm.

In a large skillet over medium high heat, cook the chicken breasts till golden brown on each side and internal temperature is 165 degrees (if your worried about burning the outside sear till golden and finish in a 350-degree oven till 165 degrees) remove chicken and set aside. In the same pan, without cleaning, place chopped cabbage and mix briefly, scraping the bottom of the pan to release the fond. Allow to cook for about 5 minutes. Place cooked chicken back into the pan and cover to reheat. Serve sauce over the chicken. Goes well with simple brown rice.