African chicken and veggies braised in peanut butter

So here is the recipe I used, more or less. This is delicious and perfect for period dinners because it has peanut butter, is sweet and salty and spicy.

I didn't do the whole "in the oven" part because I already had cooked chicken leftover from one I made last week. So I just did the onions, garlic, added carrots and other veggies and cooked for a while. Then added peanut butter (plus soy sauce and honey but HN likes it plain because that's how they do it in Africa) and a crapload of Cayenne and crushed red pepper.

The tomatoes sound gross but make it delish.

Ingredients:
1 1/2 cups unsalted roasted peanuts (1/2 lb) or 1 cup "all natural" creamy peanut butter
3 cups water (I used chicken broth because I had chicken soup leftover. I would recommend stock over water here)
4 1/2 to 5 1/2 lb chicken pieces such as drumsticks, thighs, and breast halves
2 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, chopped
3 garlic cloves, finely chopped
1 (14- to 16-oz) can diced tomatoes including juice
1 to 1 1/2 teaspoons cayenne
2 teaspoons salt
1 1/2 lb sweet potatoes (2 medium), peeled and cut into 1-inch pieces
4 medium turnips (1 lb), peeled if desired, halved horizontally, and cut into 3/4-inch wedges
1 lb spinach, coarse stems discarded

To Make:
Preheat oven to 325°F. If using peanuts, blend in a food processor until they form a butter, 2 to 3 minutes. Put fresh or jarred peanut butter in a bowl and gradually whisk in 1 1/2 cups water.

Pat chicken dry and season with salt. Heat oil in an ovenproof 4- to 5-quart heavy pot (with a tight-fitting lid, for use later) over moderately high heat until hot but not smoking, then brown chicken, uncovered, in 3 or 4 batches, without crowding, about 6 minutes. Transfer chicken to a bowl as browned. Pour off all but about 2 tablespoons fat from pot, then add onion and bell pepper and sauté, stirring occasionally, until onion begins to brown, about 4 minutes. Add garlic and sauté, stirring, 1 minute.

Stir in peanut butter mixture, remaining 1 1/2 cups water, tomatoes with juice, cayenne (to taste), salt, and chicken with any juices accumulated in bowl and bring to a simmer. Cover pot with lid, then braise chicken in middle of oven until tender, 45 minutes to 1 hour. Transfer chicken with tongs to a large (4-quart) serving dish and keep warm, covered.

Stir potatoes and turnips 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 to about 4 cups, 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.