african chicken stew
Servs: 6 Prep: Cook:
"This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts."
- add 2 cloves garlic, crushed
- add 1 cup water
- add 1 teaspoon ground coriander seed
- add 1 (3 pound) roasting chicken, deboned and cut into bite size pieces
- add 1 teaspoon crushed red pepper flakes
- add 1 tablespoon olive oil
- add 1 onion, chopped
- add 1 (15 ounce) can garbanzo beans, drained and rinsed
- add 1 teaspoon ground black pepper
- add 3/4 cup unsalted natural-style peanut butter
- add 1 teaspoon ground cumin
- add 1 teaspoon salt
- add 1 large potato, diced
- In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
- Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.