Description
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.
Ingredients
- 1 tablespoon olive oil
- 1 (3 pound) roasting chicken, deboned and cut into bite size pieces
- 2 cloves garlic, crushed
- 1 onion, chopped
- 1 large potato, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 cup water
- ¾ cup unsalted natural-style peanut butter
- 1 (15 ounce) can garbanzo beans, drained and rinsed
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 6