Macau-style African Chicken

Ingredients

 * a 3-3½ lb chicken, halved, quartered or cut into pieces.

Marinade for chicken

 * 1 tsp minced dried hot chile pepper
 * 1 tsp minced garlic
 * 2 tbsp minced shallot
 * 1 tsp paprika
 * 2 tsp Chinese five-spice powder
 * 2 tsp crumbled dried rosemary
 * salt and pepper to taste

Sauce

 * 1 cup minced shallot
 * ½ cup minced garlic
 * 1½ cups minced red bell pepper (or smaller qty of hotter red peppers if desired)
 * ¼ cup canola oil
 * ½ cup sweet paprika
 * 1 cup grated coconut
 * ½ cup natural peanut butter
 * 1½ cups chicken stock
 * 2 bay leaves
 * 3 tbsp canola oil
 * 1 baking potato (or 4-5 new potatoes)

Directions

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