8 skinless chicken thighs
2 large sweet potatoes (about 2 pounds)
1 cup orange juice
1/2 cup unbleached all-purpose flour
1/2 cup pineapple juice
1 cup canned, unsweetened pineapple chunks
(reserve the liquid)
2 bananas, cut into chunks
1/2 cup chopped unsalted peanuts
2 tablespoons or more vegetable oil
1 bay leaf
Salt and pepper, to taste
Heat the oil in a frying pan. Coat the chicken pieces with the flour. Brown the chicken pieces on both sides over medium-high heat, adding more oil if necessary. Salt and pepper the chicken pieces to taste.
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 for 15 minutes, partially covered, 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 pineapple chunks and bananas. Heat through. Pour the fruit mixture over the chicken. Sprinkle the peanuts over the top.