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To prepare the chicken if not using pieces, remove the vertebrate by cutting along either side with kitchen shears. Break the breast bone if necessary so the chicken can lay flat.
Mix all ingredients for the marinade together.
Rub the chicken with the marinade. Cover and refrigerate overnight.
In a sauce pan cook the shallots, garlic and bell pepper in oil over moderately low heat, stirring occasionally, until the bell peppers are softened. Stir in the paprika, coconut, peanut butter, bay leaves and the chicken broth.
Bring the mixture to a boil, simmer the sauce, stirring occasionally, for about ten minutes and then discard the bay leaves.
In a large skillet heat the oil over moderately high heat and brown the chicken with the potato cut into one inch cubes.
Transfer the chicken and potatoes into a baking dish, spoon 2 cups of the sauce over the chicken and bake in a 400 degree oven for about 30 minutes. Add remaining sauce to obtain the right consistency and amount of sauce of your own choice and preference.
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Ideally I would butterfly and grill the chicken until you get some charred bits, rather than just browning it as above – I’m pretty sure that’s the way the restaurant did it.