Wednesday, April 30, 2008

African Chicken Stew

I love changing up recipes at home. I am not the spaghetti on Monday, hamburgers on Tuesday, and so on through the week. My children never know what they are going to get. LOL I have been trying to get a little ethnic. We have family that live in West Africa. This recipe is supposedly inspired by authentic West African cooking. It is TERRIFIC!! ALL my children ate it and had seconds. I love the spices in it. Coriander, cumin, crushed red pepper flakes. The flavor POPS!! It was hard not to gorge myself!! I hope you try it!!

African Chicken Stew
Rated: 4 out of 5 by 233 members
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Yields: 6 servings

1 tablespoon olive oil 1
(3 pound) roasting chicken, deboned and cut into bite size pieces
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water (or chicken broth)
1/2 cup unsalted natural-style peanut butter
1 (15 ounce) can garbanzo beans, drained and rinsed

1. 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.

2. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.

3. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to 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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