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"Inspired by authentic West African cooking, this delicious stew combines vegetables and peanut butter with a little heat from a medley of spices. Alter the recipe to suit your preferences--it lends itself beautifully to improvisation."


  • 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
  • 3/4 cup unsalted natural-style peanut butter
  • 1 (15 ounce) can garbanzo beans, drained and rinsed


  • 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.
  • 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.

Categories: African  Main Dish  Misc. Soup/Stew  Stove 
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