Jamaican Chicken with Sweet Potatoes
|Unbleached all-purpose flour||1⁄2 Cup (8 tbs)|
|Skinless chicken thighs||8|
|Vegetable oil||2 Tablespoon (Or More)|
|Sweet potatoes||2 Pound (2 Large Sized)|
|Orange juice||1 Cup (16 tbs)|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Canned sugar free pineapple chunks in its own juice||1 Cup (16 tbs)|
|Bananas||2 , cut in to chunks|
|Chopped unsalted peanuts||1⁄2 Cup (8 tbs)|
Put the flour on a sheet of wax paper.
Coat the chicken pieces with the flour.
Heat the oil in a large skillet.
Brown the chicken pieces on both sides over medium-high heat, adding more oil if necessary.
Salt and pepper the chicken pieces.
Cut the potatoes into quarters.
Add the potatoes, the orange and pineapple juices, and the bay leaf to the skillet.
Bring the mixture to a simmer and cook, with the cover ajar, for 15 minutes, turning the chicken once.
The potatoes should be tender and the chicken pieces cooked through.
Remove the chicken and potatoes, and keep them warm.
Discard the bay leaf.
The pan juices should be thick and syrupy; if not, cook over high heat until they're reduced to a sauce consistency.
Add the pineapple chunks and bananas; heat through.
Pour the fruit mixture over the chicken.
Sprinkle the peanuts over the top.