African Chicken Stew

    African Chicken Stew

    256saves
    45min


    524 people made this

    This is a delicious stew that has a basic peanut butter, cumin, garlic and chilli sauce that can then be varied with a range of vegetables or beans.

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 1 (1.3kg) chicken, deboned and cut into bite size pieces
    • 2 cloves garlic, crushed
    • 1 onion, diced
    • 1 large potato or sweet potato, diced
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander seed
    • 1 teaspoon ground black pepper
    • 1 teaspoon crushed red chilli flakes
    • 1 teaspoon salt
    • 1 cup (250ml) water
    • 1/2 cup (125g) unsalted peanut butter
    • 1 (400g) tin chickpeas, drained and rinsed

    Directions
    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a large frying pan with a tight fitting lid, heat oil over medium high heat. Add chicken and brown quickly. Remove chicken from frying pan.
    2. Reduce heat to medium low and add garlic, onion and potato to the frying pan. Fry for 2 to 3 minutes. Season with cumin, coriander, black pepper, chilli flakes and salt. Do not let garlic brown.
    3. Mix in water, browned chicken and any accumulated juices. Place lid on frying pan and simmer, stirring occasionally, for 10 to 15 minutes.
    4. Remove lid and stir in the peanut butter and chickpeas. Make sure the peanut butter is blended in. Replace lid and simmer for 10 more minutes or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning and serve.

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    Reviews (14)

    by
    13

    Something else. Wow - was this easy and delicious! And anything that my picky son eats, I will surely make again. My husband couldn't stop complimenting the dish while he was eating. I put it together just slightly differently. I sauteed carrots, celery, and onions with sweet potatoes. I eye-balled the peanut butter and tasted as I put it in. I also used homemade chicken stock instead of water. The other reviewers complained that it was spicy, yet bland, so I dredged the boneless thighs I used in a mixture of flour, cumin, ground corriander, salt & pepper before cooking in a little olive oil. I did also let this sit for a day before serving. Easy and delicious. Just the way I like it! Thanks so much for the post! - 18 Jul 2008

    by
    7

    Altered ingredient amounts. OK, so my husband & I are used to the real thing, having spent time in Sierra Leone, so I kept my expectations low. But it was really good!! I doubled the spices (always do), so it had a good kick. Also used chicken stock instead of water, & added carrots, & used sweet potatoes rather than regular ones. Otherwise kept the recipe the same. Will definitely do it again. - 18 Jul 2008

    by
    2

    Used different ingredients. i was nervous to make this, but it was very very good. i used pork instead of chicken because i was too lazy and it was already diced. i used chicken stock instead of water, and adding a tbsp of dark brown sugar, as well as a tsp of cayenne. i went half on the chillies and added carrots and two tomatoes. eaten with baguette, it was quite exotic and marvelous. an absolute must: topping with fresh coriander before serving. will make again for sure. - 18 Jul 2008

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