A special thanks to my friend Sandie for sharing this yummy recipe with me. After living in South Africa for several years, she returned, along with her in-laws recipes. This is one of my favorites.
African Chicken Stew
Course: UncategorizedServings
6
servingsIngredients
1 tablespoon olive oil
1 (3 pound) roasting chicken, bones removed, 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
Directions
- 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; sauté for 2 to 3 minutes, being careful not to burn the garlic. Add the cumin, coriander, black pepper, red pepper flakes and salt.
- Add the water and browned chicken to the skillet along with any accumulated juices. Place lid on the skillet and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans. 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 and serve.
Notes
- Once I had a sweet potato that needed to be cooked, so I added it to the skillet and much to my surprise, it was still very tasty.
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