African Chicken Stew Print Email

These tender chicken cubes in a classic African sauce is a nice change of pace over rice and steamed veggies.

1 TBS olive oil
2 pounds of boneless & skinless chicken, cut into bite-size pieces
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp ground black pepper
1 tsp crushed red pepper flakes
1/2 tsp salt
1 cup water
3/4 cup natural-style peanut butter
1 (15 ounce) can garbanzo beans, drained and rinsed
cooked rice

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. Stir patiently to blend peanut butter in thoroughly. Replace lid to simmer until chicken is cooked through and potatoes are tender – about 10 minutes. Remove from heat, adjust seasoning, and serve with cooked rice and steamed vegetables. Serves 4-5.