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African Chicken Stew

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African Chicken Stew 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 cilantro, parsley or unsalted peanuts."
INGREDIENTS
1 tablespoon olive oil
1.3 Kg 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
3/4 cup unsalted natural-style peanut butte
425 gms garbanzo beans or chick peas, drained and rinsed
Original recipe yield: 4 servings.
Prep Time: 25 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 4
 
DIRECTIONS:
1. In a large heavy bottom 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; 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 heavy bottom frying pan and simmer, stirring occasionally, for 10 to 15 minutes.
3. Remove lid, and stir in the peanut butter and garbanzo beans/ chickpeas. 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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