This delicious African chicken stew recipe was inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified, just use whatever you have on hand. Serve over white rice and garnish with unsalted peanuts and freshly chopped cilantro or parsley.
Ingredients
- olive oil: 1 Tbsp
- roasting chicken, deboned and cut into bite size pieces: 1 piece (3 pound)
- potato: 1 piece (diced)
- medium onion: 1 piece (chopped)
- garlic: 2 clove (crushed)
- ground cumin: 1 tsp
- ground coriander seed: 1 tsp
- red pepper flakes: 1 tsp (crushed)
- salt: 1 tsp
- ground black pepper: 1 tsp
- water: 1 cup
- unsalted natural-style peanut butter: 0.75 cup
- chickpeas: 1 can (15 ounce can, drained and rinsed)
Metric Conversion
Stages of cooking
-
Heat oil in a large skillet over medium-high heat. Add chicken and brown for 3 to 4 minutes; remove to a plate.
-
Add potato, onion, and garlic to the skillet. Reduce the heat to medium-low and sauté for 2 to 3 minutes, making sure garlic does not brown too much. Stir in cumin, coriander, pepper flakes, salt, and black pepper, then pour in water. Add reserved chicken and any accumulated juices and cover with a tight-fitting lid. Simmer, stirring occasionally, for 10 to 15 minutes.
-
Stir in peanut butter and garbanzo beans until peanut butter is blended in. Cover and simmer until chicken is cooked through and potatoes are tender, about 10 minutes. Remove from the heat, adjust seasoning, and serve.
