Macau-style African Chicken

Ingredients

 * A 3 -3 1/2 lb. Chicken, halved, quartered or cut into pieces.
 * Marinade for Chicken
 * 1	tsp	minced dried hot chile pepper
 * 1	tsp	minced garlic
 * 2	T	minced shallot
 * 1	tsp	paprika
 * 2	tsp	Chinese five-spice powder
 * 2	tsp	crumbled dried rosemary
 * Salt & Pepper to taste.
 * Sauce
 * 1	c	minced shallot
 * 1/2	c	minced garlic
 * 1-1/2	c	minced red bell pepper (or smaller qty of hotter red peppers if desired)
 * 1/4	c	canola oil
 * 1/2	c	sweet paprika
 * 1	c	grated coconut
 * 1/2	c	natural peanut butter
 * 1-1/2	c	chicken stock
 * 2		bay leaves
 * 3	T	canola oil
 * 1		baking potato (or 4-5 new potatoes)

Directions

 * 1) Mix marinade ingredients, rub into chicken and marinate covered in fridge overnight. Adding a little oil to the marinade helps the rub stick to the chicken.
 * 2) Sweat shallots, garlic and peppers in oil over medium low heat, stirring occasionally, until the peppers are softened. Add paprika, coconut, peanut butter, bay leaf and chicken stock.
 * 3) Bring to a boil, and simmer, stirring occasionally, for about ten minutes. Discard the bay leaves. Keep warm.
 * 4) Heat oil medium high in a frypan and brown the chicken well with the potato cut into one inch cubes. Even better, grill the chicken, and brown potato seperately.
 * 5) Transfer chicken and potatoes to baking dish, spoon 2 cups of the sauce over, and bake in a 350 degree oven for about 30 minutes if in pieces, a little longer if in halves. Finish with remaining sauce, and serve.