Ingredients:

For the Chicken:

• 2 lbs boneless skinless chicken thighs or breasts

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1/2 tsp cumin

• 1/2 tsp smoked paprika

• Juice of 1 lime

For the Tamarind-Chipotle Sauce:

• 1/2 cup tamarind pulp (or paste diluted in warm water)

• 2 chipotle peppers in adobo sauce (adjust to spice level)

• 2 tbsp adobo sauce

• 2 cloves garlic

• 1/2 medium red onion

• 1/4 cup raw honey or agave

• 1 tbsp apple cider vinegar

• 1/2 tsp cinnamon

• 1/2 tsp allspice

• Salt to taste

• Fresh cilantro (for garnish)

• Optional: 1 tbsp sesame seeds for garnish

🍳 Instructions:

1. Prep the Chicken:

• Rub chicken with salt, pepper, cumin, paprika, and lime juice.

• Let marinate for at least 20 minutes (or overnight in fridge for deeper flavor).

2. Sear in Platinum Electric Skillet:

• Preheat your Platinum Electric Oil Core Skillet to medium heat (around 275°F).

• Add chicken to the dry skillet — no oil needed!

• Sear 4-5 minutes per side until lightly browned. Remove and set aside.

3. Make the Sauce:

• In a blender, blend all sauce ingredients until smooth.

• Pour sauce directly into the skillet and heat gently (reduce to 200°F).

• Return chicken to skillet, spoon sauce over each piece.

4. Simmer Gently:

• Cover with the skillet lid. Let simmer for 15–20 minutes, until chicken is cooked through and sauce thickens and caramelizes.

5. Garnish and Serve:

• Sprinkle fresh cilantro and sesame seeds on top before serving.