Ingredients:

Protein & Marinade:

• 2 lbs boneless chicken thighs, cut into chunks

• 2 tbsp fresh ginger, grated

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp ground coriander

• 1/2 tsp cayenne pepper

• Juice of 1 lime

• Salt & black pepper to taste

• 2 tbsp peanut or coconut oil

For the Skillet Sauce:

• 1 medium red onion, sliced

• 1 red bell pepper, julienned

• 1 scotch bonnet or habanero chili, finely chopped (optional for heat)

• 1 large tomato, diced

• 1/2 cup full-fat coconut milk

• 1 tbsp tomato paste

• 1 tsp ground cumin

• 1 tsp turmeric

• 1/2 cup chicken broth or water

• Fresh thyme sprigs or 1 tsp dried

• Salt to taste

For the Plantains:

• 2 ripe plantains, peeled and sliced diagonally

• 2 tbsp oil

• Pinch of salt

To Garnish:

• Fresh cilantro or parsley

• Sliced lime

🔥 Instructions:

1. Marinate the Chicken:
In a bowl, mix chicken with ginger, garlic, paprika, coriander, cayenne, lime juice, salt, and pepper. Let marinate for at least 30 minutes (or overnight for deeper flavor).

2. Sear in the Nutri-Stahl Skillet:
Heat your Nutri-Stahl Large Skillet over medium-high. Add 2 tbsp oil and sear chicken until golden brown on both sides (about 3–4 minutes per side). Remove and set aside.

3. Sauté the Aromatics:
In the same skillet, add onion, bell pepper, and chili. Cook until softened, then stir in tomato, tomato paste, cumin, and turmeric. Let simmer for 2–3 minutes.

4. Build the Sauce:
Pour in the coconut milk and chicken broth. Add thyme and bring to a light simmer. Return chicken to the skillet and cover. Cook on low heat for 15–20 minutes until chicken is tender and sauce is thickened.

5. Fry the Plantains:
While chicken simmers, heat a small amount of oil in another section of the skillet (or separately). Fry plantain slices on both sides until golden and crisp. Sprinkle with salt.

6. Final Touches:
Garnish the skillet dish with fresh herbs and lime slices. Serve hot with fried plantains on the side or over jasmine rice.