African Chicken Stew Chef John's Recipe

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African Chicken Stew

This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. 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 cilantro, parsley or unsalted peanuts.

Ingredients :

• 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
• ¾ cup unsalted natural-style peanut butter
• 1 (15 ounce) can garbanzo beans, drained and rinsed

Instructions :

Prep : 10M	Cook : 6 M	Ready in : 45M

Notes :

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