| Ingredients for the Chicken |
| 1 tsp cayenne pepper powder |
| 1 tsp minced garlic |
| 2 tsp minced shallot |
| 1 tsp paprika |
| 2 tsp five spice powder |
| 2 tsp crumbled rosemary |
| 3 to 3½ lb chicken, halved |
Prepare the chicken by mixing together the ingredients above and then rubbing it all over the chicken. Allow to marinate for six or more hours.
| Ingredients for the sauce |
| 1 cup minced shallot |
| ½ cup minced garlic |
| 1¼ cups minced red bell pepper |
| ¼ cup corn oil |
| ½ cup paprika |
| 1 cup fresh grated coconut |
| ¼ cup peanut butter |
| 1½ cups chicken broth |
| ½ bay leaf |
To prepare the sauce, cook shallot, garlic and bell pepper over low heat until softened, then stir in paprika, coconut, peanut butter, chicken broth and bay leaf. Bring to boil, simmer ten minutes and then discard the bay leaf.
| Other Ingredients |
| 2 large potatoes, cut into 1 inch cubes |
In a large skillet over high heat, brown the chicken and potato. Transfer to a baking dish and spoon two cups of the sauce over it. Bake at 400 degrees for 25 to 30 minutes. Serve with the rest of the sauce.