African Chicken Stew
Recipe by:
Leah Shaw
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Photo by:
Allrecipes
Added to favourites by 92 cooks
Prep:
10 mins
Cook:
35 mins
Serves:
6
This delicious stew is inspired by my friend from Sierra Leone, West Africa. 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 coriander, parsley or unsalted peanuts.
Recipe provided by:
Allrecipes
Ingredients
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| 1 tablespoon olive oil |
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| 1x1.3kg chicken, deboned and cut into bite size pieces |
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| 2 cloves garlic, crushed |
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| 1 onion, chopped |
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| 1 large potato, diced |
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| 1 teaspoon ground cumin |
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| 1 teaspoon ground coriander seed |
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| 1 teaspoon ground black pepper |
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| 1 teaspoon crushed red chilli flakes |
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| 1 teaspoon salt |
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| 250ml (1 cup) water |
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| 125g (1/2 cup) unsalted peanut butter |
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| 1 (tin) 400g chickpeas,drained and rinsed |
Preparation method
- In a large frying pan 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 Fry for 2 to 3 minutes. Season with cumin, coriander, black pepper, chilli flakes and salt. Do not let garlic brown.
- Mix in water, browned chicken and any accumulated juices. Place lid on frying pan and simmer, stirring occasionally, for 10 to 15 minutes.
- 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.
Nutrition
- Energy 2698.26kJ
- Protein 44.9g
- Total Carbs 37.2g
- Fibre 7.6g
- Sugar 7.1g
- Total Fat 36.3g
- Saturated Fat 7.2g
- Salt 694.6mg