• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

Sauteing the onions adds sweetness and an extra layer of richness to this dish, and stirring the chutney in towards the end of cooking keeps the flavors bright and fresh.

• 2 tablespoons extra-virgin olive oil
• 2 onions, cut into 1 1/2-inch pieces (4 cups)
• 2 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• Kosher salt and freshly ground pepper
• 1 tablespoon minced peeled fresh ginger (from a 1-inch piece)
• 5 cloves garlic, thinly sliced
• 1 jalapeno, sliced, plus more for serving
• 4 cups packed cilantro leaves and thin stems, plus more leaves for serving
• 1/2 cup roasted unsalted peanuts, plus more, chopped, for serving
• 2 teaspoons packed light-brown sugar
• 1 tablespoon fresh lime juice, plus lime wedges for serving
• Steamed rice and yogurt, for serving

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