Crispy Peanut-Chile Chicken with Sweet Potatoes

Ingredients

• 1/4 cup creamy peanut butter
• 2 tablespoons honey
• 2 tablespoons fresh lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil, divided
• 3 large sweet potatoes, peeled and cut into 1/2 inch cubes
• 1 red bell pepper, seeded and diced

Directions

1. In a gallon-size zip-top bag, blend the peanut butter with the chiles, lemon juice, 3 Tbs. oil, 2 tsp. garlic, and 3/4 tsp. salt until smooth and well mixed. Season the chicken thighs lightly with salt, then tuck them into the marinade. Refrigerate for 1 hour, giving the bag a good massage every 15 minutes.
2. Set an oven rack in the middle position and heat the oven to 375°F. Warm the remaining 2 Tbs. oil in a large skillet that can go in the oven, cast iron if you have it, over medium heat until it shimmers. Add the onion, the rest of the garlic, 2 Tbs. cilantro, and 1/2 tsp. salt; cook, stirring now and then, until the onion has softened and the garlic smells fragrant, 4 to 5 minutes. Fold in the sweet potatoes. Cover the pan and cook, stirring once, until the sweet potatoes are just starting to soften, about 5 minutes. Take the pan off the heat.
3. Lift off the lid and add the tomatoes. Take the chicken out of the marinade and arrange it over the tomatoes with the smooth side facing up; spoon marinade over each piece. Sprinkle the peanuts across the chicken, then move the skillet to the oven. Cook until the chicken reaches 165°F inside, about 30 minutes.
4. Switch the broiler to high and broil until the chicken tops and peanuts are pale gold, 1 to 2 minutes; keep your eyes on it so nothing scorches. Rest the chicken for 10 minutes, then serve with the remaining cilantro sprinkled over the top.