2 skinless and boneless chicken breasts
1 medium onion, peeled and finely chopped
1 cup low-sodium chicken broth
1 medium clove garlic, peeled and minced
1 15-oz can peeled and diced tomatoes, undrained
1/3 cup dark or golden raisins
1/4 cup finely chopped cilantro
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1/4 to 1/2 teaspoon salt
2 teaspoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
]1 tablespoon peanut butter
2 tablespoons lime juice
2 cups cooked white rice
Lime wedges
Optional garnish: Chopped cilantro or parsley

DIRECTIONS:

1. Place the chicken breasts in a pan and cover with water. Bring just to a boil, reduce the heat, cover and simmer about 10 minutes, or until cooked through. Remove from the water and cool slightly. Shred.
2. In a medium-sized covered pan set over medium heat, saute the onion in 2 tablespoons of the broth until softened, about 4-5 minutes. Uncover and add the garlic, tomatoes, raisins, cilantro, chili powder, cocoa powder, salt, sugar, cinnamon, cumin and peanut butter. Simmer 5 minutes. Add the remaining broth and simmer 15 minutes.
3. Stir in the shredded chicken and lime juice. Heat through on medium-low heat until hot. Spoon over rice and serve with lime wedges. Garnish with cilantro or parsley if desired.