Jamaican Chicken And Sweet Potatoes
|Skinless chicken thighs||8|
|Unbleached all purpose flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon (Use More If Required)|
|Sweet potatoes||2 Large, peeled (About 2 Pounds)|
|Orange juice||1 Cup (16 tbs)|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Canned unsweetened pineapple chunks||1 Cup (16 tbs), drained (Liquid Is Reserved)|
|Banana||2 , cut into chunks|
|Chopped unsalted peanuts||1⁄2 Cup (8 tbs)|
Rinse the chicken and pat dry.
Coat the chicken with the flour.
Heat the oil in a skillet over medium-high heat.
Brown the chicken, adding more oil if necessary, seasoning with salt and pepper.
Cut the sweet potatoes into quarters.
Place the sweet potatoes, orange juice, pineapple juice and bay leaf in the skillet with the chicken.
Bring the mixture to a simmer.
Cook, partially covered, for 15 minutes or until sweet potatoes are tender and chicken is cooked through, turning the chicken once.
Remove the chicken and sweet potatoes and keep warm.
Discard the bay leaf.
The pan juices should be thick and syrupy.
Stir in the pineapple chunks and bananas.
Pour the banana mixture over the chicken.
Sprinkle with peanuts.