Ingredients

Serves 4–6

• 2 lbs (900g) chicken thighs or drumsticks (skin-on for flavor)

• 3 tbsp coconut oil or palm oil

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 tbsp grated ginger

• 2 medium tomatoes, diced

• ½ cup natural peanut butter (no sugar added)

• 1 can (13.5 oz) coconut milk

• 1 ½ cups chicken broth

• 1 tsp smoked paprika

• 1 tsp cayenne pepper (adjust to heat preference)

• 1 tsp ground coriander

• ½ tsp turmeric

• 1 tsp sea salt

• ½ tsp black pepper

• 1 red bell pepper, sliced

• 1 sweet potato, peeled and cubed

• Fresh cilantro or parsley, chopped (for garnish)

• Lime wedges (for serving)

Instructions

Step 1: Sear the Chicken

1. Preheat your Platinum Gourmet Large Skillet on medium-high heat.

2. Add 2 tbsp of coconut oil.

3. Sear the chicken pieces skin-side down until golden brown (about 4–5 minutes per side).

4. Remove and set aside — leave the flavorful oil in the pan.

Step 2: Build the Base

1. Add remaining oil, onions, and cook until translucent.

2. Stir in garlic and ginger; sauté until fragrant (about 1 minute).

3. Add tomatoes, paprika, cayenne, coriander, turmeric, salt, and black pepper.

4. Stir well, allowing the mixture to reduce into a thick paste.

Step 3: Enrich the Sauce

1. Stir in peanut butter and coconut milk until smooth.

2. Gradually pour in chicken broth and mix until creamy and uniform.

3. Return chicken to the skillet, spooning sauce over each piece.

Step 4: Simmer to Perfection

1. Add bell pepper and sweet potato cubes.

2. Cover with the skillet lid, reduce heat to low, and simmer for 30–35 minutes.

3. Stir occasionally — the Platinum Gourmet Cover will lock in steam and flavor, producing tender, fall-off-the-bone chicken and thick, luscious sauce.

Step 5: Finish and Serve

1. Once the sauce is thick and rich, check seasoning and adjust as needed.

2. Garnish with chopped cilantro or parsley and a squeeze of lime.

3. Serve hot over steamed jasmine rice, fufu, or flatbread.