Ingredients:

• 2 tablespoons vegetable oil

• 2 pounds bone-in chicken thighs or drumsticks (skin removed)

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper (adjust to taste)

• 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)

• 1/2 cup natural peanut butter (smooth or chunky)

• 2 cups chicken broth or water

• 1 sweet potato, peeled and cubed

• 1 cup chopped spinach or kale (optional)

• Salt and black pepper to taste

• Chopped roasted peanuts and fresh cilantro for garnish

Instructions (Platinum Large Skillet)

1. Sear the Chicken
   Heat oil in your Platinum Large Skillet over medium-high heat. Add chicken pieces and brown on both sides, about 3 to 4 minutes per side. Remove and set aside.

2. Sauté Aromatics
   Reduce heat to medium. In the same skillet, add onion, garlic, and ginger. Cook until the onion becomes soft and translucent, about 5 minutes.

3. Add Spices
   Stir in the smoked paprika and cayenne pepper. Cook for 1 minute, stirring continuously to toast the spices.

4. Incorporate Tomatoes and Peanut Butter
   Add chopped tomatoes and cook until they begin to break down, about 5 minutes. Stir in peanut butter until the mixture is smooth and thick.

5. Add Liquid and Simmer
   Pour in the chicken broth or water. Stir well. Return the seared chicken to the skillet and add cubed sweet potatoes. Cover with lid and reduce heat to low.

6. Slow Cook
   Let the stew simmer gently for 30 to 40 minutes, or until the chicken is fully cooked and the sweet potatoes are tender. Stir occasionally to prevent sticking. Add chopped greens in the last 5 minutes, if using.

7. Finish and Serve
   Taste and adjust seasoning with salt and black pepper. Garnish with chopped roasted peanuts and fresh cilantro before serving.