Start by seasoning the 10 boneless, skinless chicken breasts with a pinch of salt, paprika, and half of the brown sugar. Let it marinate for about 15 minutes to enhance the flavors.
In a large pot, heat 1/6 cup of grapeseed oil over medium heat. Add 3/4 cup of diced shallots, 1 tablespoon of chopped garlic, and 1 tablespoon of hot pepper flakes. Sauté until the shallots are translucent and fragrant, about 3-5 minutes.
Add the marinated chicken breasts to the pot. Cook for about 5-7 minutes on each side until they are golden brown. This step locks in the juices and gives the chicken a beautiful color.
Pour in 8 cups of chicken stock and 4 cups of coconut milk. Add the 8 pieces of star anise, 2 bay leaves, and 3 cinnamon sticks. Stir well and bring the mixture to a gentle boil.
Dice the 2 1/2 cups of taro root and add it to the pot along with the 2 cups of pearl onions. Reduce the heat to a simmer and let it cook for about 20-25 minutes until the chicken is fully cooked and the taro root is tender.
In a separate bowl, mix together 3 1/3 cups of peanut sauce, 1 cup of peanut butter, and 1/4 cup of black vinegar. Once the chicken and vegetables are cooked, stir the peanut sauce mixture into the pot. Allow it to simmer for an additional 10 minutes, letting the flavors meld together.
Just before serving, stir in 5 cups of cooked coconut spinach, 3/4 cup of chopped peanuts, 3/4 cup of chopped cilantro, 3/4 cup of chopped scallions, and 1 tablespoon of chopped rosemary. Adjust seasoning with salt and remaining brown sugar to taste.
Serve the Peanut Chicken hot over a bed of rice or alongside warm naan. Garnish with additional chopped peanuts and herbs for a fresh touch.
