african chicken stew recipes

- salt and pepper
- 1 medium onion
- 1 1/2 cups chicken broth
- 1 large sweet potato
- 1 (15 1/2 ounce) can garbanzo beans
- 1 teaspoon ground cumin
- 2 boneless skinless chicken breast halves
- 1/4 cup peanut butter
- 1/2 teaspoon red pepper flakes
- 2 garlic cloves
- 1 teaspoon ground coriander
- 1 tablespoon olive oil

- 1 sweet potato or yam
- 1/2 teaspoon ground cumin
- 1 tablespoon peanut oil
- 1 tablespoon tomato paste
- 2 lbs boneless chicken
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/4 cup cilantro
- 1 bell pepper
- 3 tablespoons lemon juice
- 1/2 teaspoon curry powder
- 2 garlic cloves
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1 onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1/4 teaspoon cinnamon
- 2 roma tomatoes
- 2/3 cup peanut butter (crunchy or creamy, doesn't matter)
- 2 cups chicken broth

- fresh parsley sprigs
- 1 cup chopped peanuts
- 1 (18-ounce) package prepared polenta, cut into rounds or wedges
- * * *
- 1 Tablespoon creamy peanut butter
- 1 teaspoon ground cinnamon
- 1 teaspoon cumin seed
- ½ cup diced dates
- 1 cup frozen yellow corn
- 1 cup shelled edamame (soybeans) or frozen peas
- 2 (10-ounce) cans diced tomatoes and green chilies, undrained
- 4 medium sweet potatoes, peeled and cut into chunks
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 6 (bone-in) skinless CHICKEN thighs
- 2 Tablespoons peanut oil

- 2 onions
- 1/2 cup water
- 2 cloves garlic
- 1 cup reduced-fat peanut butter
- 2 lbs boneless skinless chicken
- 1/2 teaspoon ground nutmeg
- 1 cup boiling water
- 4 cups assorted chopped vegetables
- 1 tablespoon chili powder
- 3 tablespoons cooking oil
- 1 (6 ounce) can tomato paste
- 1 dash hot pepper sauce (optional)
- 1 teaspoon salt
- 2 tablespoons flour

- 1/4 cup ketchup
- 1 tablespoon of honey
- 1/8 teaspoon african red pepper
- 1 clove garlic, minced
- 2 T dark brown sugar
- 3 T apple cider vinegar
- 1 large ripe mango, peeled, pitted and chopped
- 6-8 boneless chicken breasts

- 3 medium boiling potatoes
- 3 medium ripe plantains
- 1 tablespoon butter
- 2 teaspoons salt
- 3 lbs short rib of beef, cut into 3-inch lengths (a whole chicken can be substituted)
- 1 quart water
- 2 medium size onions

- 3 tablespoons tomato paste
- 2 garlic cloves
- 112 teaspoons ground cumin
- 1/4 cup cilantro
- 1/2-1 teaspoon crushed red pepper flakes
- 2 cups chicken broth
- 2 tablespoons peanut oil
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 1 green bell pepper
- 2 lbs boneless pork butt
- 1/2 cup unsalted peanuts
- 2 plum tomatoes
- 1/2 teaspoon ground coriander
- 1/2 cup chunky peanut butter
- 1 onion
- 1 bay leaf