Mango Peanut Chicken

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Roughly chop the pickled peppers. Roughly chop the peanuts. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the peanut butter spread, mango chutney, 2 tablespoons of the coconut milk, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Place the diced cabbage and diced poblano peppers on a sheet pan. Drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the chopped pickled peppers and toss to combine. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and the remaining coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until most of the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the curry powder. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to cutting board. Slice the cooked chicken crosswise. Serve the sliced chicken with the coconut rice and finished vegetables. Drizzle the chicken with the sauce. Garnish with the chopped peanuts. Enjoy!

*An instant-read thermometer should register 165°F.