ingredients 8oz unsalted roasted peanuts (½lb) or the equivalent of creamy peanut butter 1½ pints of water 4½ to 5½ lb chicken pieces such as drumsticks, thighs, and breast halves 2 tablespoons vegetable oil 1 medium onion, chopped 1 red pepper, chopped 3 garlic cloves, finely chopped 1 400g (14/16-oz) can diced tomatoes including juice 1 to 1½ teaspoons cayenne 2 teaspoons salt 1½ lb sweet potatoes or white potatoes (2 medium), peeled and cut into 1-inch pieces 4 medium carrots, halved horizontally, and cut into ¾ inch wedges 1 lb spinach, coarse stems discarded Accompaniment: Couscous or rice

Preparation
Preheat oven to 325°F. If using peanuts, blend in a food processor until they form becom butter like, 2 to 3 minutes. Put fresh or jarred peanut butter in a bowl and gradually whisk in half of the water.

Pat chicken dry and season with salt. Heat oil in large ovenproof dish (with a tight-fitting lid, for use later) over a moderately high heat until hot but not smoking, then brown chicken, uncovered, in 3 or 4 batches, without crowding, for about 6 minutes. Transfer chicken to a bowl when browned. Pour off all but about 2 tablespoons fat from the pot and add the onion and bell pepper and sauté, stirring occasionally, until onion begins to brown, about 4 minutes. Add garlic stirring for about 1 minute.

Stir in the peanut butter mixture the remaining water, tomatoes with their juice, cayenne (to taste), salt, and the chicken with any juices that have accumulated in the bowl and bring to a simmer. Cover the pot with a lid and then braise chicken in middle of oven until tender, 45 minutes to 1 hour. Transfer chicken to a large serving dish and keep warm, covered.

Stir potatoes and carrots into sauce and simmer on top of stove, uncovered, until vegetables are tender, 15 to 20 minutes. Transfer cooked vegetables with a slotted spoon to serving dish.

Simmer sauce, uncovered, stirring, until reduced for about 5 minutes. Remove from heat and stir in spinach, then let stand, partially covered, until spinach is wilted, 2 to 3 minutes. Season with salt if necessary, then spoon over chicken.