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1
Preheat a grill to medium, and preheat the oven to 350 degrees F.
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2
To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves, nutmeg, and cinnamon in a bowl.
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3
With a small, sharp knife, score each thigh and drumstick twice on each side, 1/2-inch deep.
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4
Place the chicken in a large bowl.
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5
Add the spice rub and toss to coat evenly.
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6
Grill until marked, about 3 minutes per side.
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7
Transfer to a roasting pan or baking sheet lined with aluminum foil.
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8
Roast in the oven until browned and cooked through, and the juices run clear when pierced with a fork, about 35 minutes.
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9
Remove from the oven and transfer to a plate.
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10
Cover to keep warm.
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11
Place the tortilla on the hot grill and cook for 10 seconds on each side to mark.
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12
Remove and tear or cut into small pieces.
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13
(Alternately, fry the tortilla until crisp in 360 degree F.
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14
oil.)
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15
Drain 1/4 cup of the pan juices into a small saucepan.
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16
Add the chicken stock, lime juice, chili powder, salt, and tortilla pieces.
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17
Bring to a boil.
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18
Reduce the heat and simmer for 5 minutes.
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19
Transfer to a blender, add the peanut butter, and process on high speed until smooth.
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20
Divide the chicken and sauce among 4 plates and serve immediately.
