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African Chicken Stew
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Recipe Information
Description:
Delicious stew from West Africa that is undoubtedly spectacular and exotic. Vegetables/spices may be modified - just use what you like!

Source:
D. Lishus

Serves/Makes:4 or more

Ingredients
  • 3 tbsp (45 ml) oil, preferably peanut
  • 1 3 lb (1.4 kg). chicken, cut into serving pieces, or an equal amount of chicken pieces (legs and thighs, etc.)
  • 3 large cloves garlic, chopped
  • 1 large onion, chopped
  • 1 medium potato, scrubbed and diced
  • 1 medium sweet potato or yam, scrubbed and diced (can use canned)
  • 1 15.5 oz (434 grm). can garbanzo beans, drained (optional)
  • 1 red or green bell pepper, chopped
  • 1 can chopped tomatoes (optional)
  • 1 cup (225 ml) chunky peanut butter (smooth, if you prefer)
  • 3/4 cup (175 ml) coconut milk
  • 1/2 cup (125 ml) chicken stock or bouillion
  • 1 tsp (5 ml). cumin, ground
  • 1 tsp (5 ml). coriander, ground
  • 1 tsp (5 ml). black pepper
  • 1 tsp (5 ml). red pepper flakes
  • 1 tsp (5 ml). salt, or to taste
Preparation
  • In large, deep saucepan or Dutch oven, heat the oil on a high heat.
  • When very hot, brown the chicken pieces very quickly and remove from pan; set chicken aside.
  • In same pan, set heat to medium and add the garlic, onion, and all the other vegetables (except for the garbanzo beans, which go in at the end, if using them.) - you may need to add more oil at this point if too dry.
  • Stir and cook for 3 to 4 minutes (careful not to burn the garlic, it will taste bitter!).
  • Add the spices and seasonings and continue to stir around for a few seconds.
  • Add the reserved browned chicken with all its juices and the chicken stock and coconut milk; stir to combine.
  • Cover with lid and simmer for 10 to 15 minutes, stirring occasionally.
  • Remove lid and add peanut butter and the garbanzo beans, if using them; stir until everything is well combined.
  • Replace lid again and simmer for 15 to 20 minutes, or until chicken and potatoes are tender and cooked.
  • Remove from heat and taste to adjust seasonings.
  • Serve!
Comments
This beautiful dish goes well with couscous and yams or red beans and rice and some shredded coconut on the side. Sliced bananas, sauteed in butter or just raw would really compliment the flavors of the meal. However eaten, it is absolutely fabulous and highly yummy!

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