Stove-Top Directions:

1. Heat oil in a Dutch oven or pot to medium heat. Add onion and saute 2-3 minutes, then add chicken and saute 6-7 minutes or until chicken is browned on the edges, stirring occasionally. Add the spinach, garlic and ginger and saute another 2-3 minutes or until spinach is wilted. Stir in garam masala, turmeric, salt, black pepper and cayenne pepper.
2. Add chickpeas, tomatoes, stock, coconut milk and peanut butter. Let simmer 10-15 minutes.
3. Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
4. Serve over cooked brown or Jasmine rice and top with crushed peanuts.

Pressure Cooker Directions:

1. Place all ingredients, except honey, lime juice, cilantro and peanuts, into the pressure cooker. Stir to combine. Set on high pressure, sealed, for 11 minutes.
2. Once the 11-minute timer goes off, let sit 5 minutes. Carefully use a wooden spoon to flip from sealed to venting and let the steam escape. Once finished, carefully open the lid.
3. Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
4. Serve over cooked brown or Jasmine rice and top with crushed peanuts.

Slow Cooker Directions:

1. Place all ingredients, except honey, lime juice, cilantro and peanuts into the bowl of a slow cooker. Stir to combine. Cook on low 6-8 hours or high 2-3 hours.
2. Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
3. Serve over cooked brown or Jasmine rice and top with crushed peanuts.