African Peanut Chicken Stew


1kg roasting chicken, deboned and cut in bite-size pieces
235ml water
200g unsalted natural peanut butter
425g can garbanzo beans, drained and rinsed
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
½ tsp ground cumin
½ tsp ground coriander seed
½ tsp ground black pepper
½ tsp crushed red pepper flakes
1 tsp salt
15ml olive oil
fresh chopped parley for garnish (optional)

1) Heat the oil over medium high heat in a large frying pan or skillet with a tight-fitting lid.
2) Add the chicken and brown quickly.
3) Remove chicken from pan and reduce heat to medium low.
4) Add garlic, onion and potato to the pan.
5) Sautée for 2 to 3 minutes.
6) Season with cumin, coriander, black pepper, red pepper and salt. Take care not to let the garlic brown.
7) Mix in the water and browned chicken.
8) Cover with a lid and simmer while stirring occasionally, for 10 to 15 minutes.
9) Remove lid, and stir in the peanut butter and garbanzo beans.
10) Make sure the peanut butter is blended thoroughly.
11) Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender.
12) Remove from heat, season if desired, garnish and serve.


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