African Chicken Stew

Recipe by: Leah Shaw

| Photo by: Allrecipes

(5)

EASY

Ready in 45 mins

Reviews (5) | Tweaks (7)

Added to favourites by 134 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. This looks great served over basmati rice with a garnish of fresh chopped coriander, parsley or unsalted peanuts.

Recipe provided by:

Allrecipes

Ingredients

1 tablespoon olive oil

1x1.3kg chicken, deboned and cut into bite size pieces

2 cloves garlic, crushed

1 onion, chopped

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

250ml (1 cup) water

125g (1/2 cup) unsalted peanut butter

1 (tin) 400g chickpeas,drained and rinsed

Preparation method

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 pan.

2.		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.

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.

Chicken Pieces

You can use pre-cut chicken pieces or just thighs or just breasts for this recipe.

Nutrition

Energy 2698.26 kJ
Protein 44.9 g
Total Carbs 37.2 g
Fibre 7.6 g
Sugar 7.1 g
Total Fat 36.3 g
Saturated Fat 7.2 g
Salt 694.6 mg

My Review:

Printed from Allrecipes.com.au 2/09/2010