Chicken and Vegetables Braised in Peanut Sauce

Preparation time is 1 hours, start to finish 2 ½ hours

Serves 4 to 6

Ingredients

• 2 cups of unsalted roasted peanuts – (375ml)
• 3 ¼ cups of water – (750ml)
• 4 ½ to 5 ½ pounds of chicken drumsticks, thighs and breast halves – (2300grams)
• 3 tablespoons vegetable oil – (30ml)
• ½ to 1 teaspoon of Sambel Olek – (2.5ml -5ml)
• 1 medium onion, chopped
• 4 garlic cloves, finely chopped
• 2 cups diced tomatoes including juice – (500ml)
• 2 teaspoon salt – (10ml)
• 1 cup potatoes, peeled and diced into 1-inch pieces
• 1 cup turnips, peeled, halved horizontally, cut into ¾ inch wedges
• 1 cup yams,  peeled and diced into 1-inch pieces

Directions

1. Preheat oven to 325F
2. Place unsalted roasted peanuts into a food processor and blend until it forms a paste.  Scoop peanut paste into a bowl and gradually whisk in water.
3. Pat chicken dry and season them with salt and pepper.  Heat oil in a large, ovenproof, heavy bottomed skillet.  Add chicken and brown on all sides.  Transfer chicken to a bowl temporarily.
4. Discard of all but 2 tablespoon of fat from your skillet.  Add onions, peppers and sauté until they are soft and beginning to brown.  Add garlic and stir.  Add peanut butter mixture and more water. Add tomatoes with the juice, Sambel olek, salt and browned chicken and any juices that have run off into the bowl.  Cover skillet with a lid and take it to the oven to braise for about an hour.
5. Transfer your chicken to a bowl and cover to keep warm.  Place potatoes, turnips and yams in the sauce a simmer on top of the stove until they are tender, approximately 15-20 minutes.
6. Spoon vegetables onto a platter and leave the sauce to reduce for another 5-10 minutes.  Place chicken on the plate and drizzle reduced sauce on top.