On Line Cookbook
African Chicken Stew
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Delicious stew from West Africa that is undoubtedly spectacular and exotic. Vegetables/spices may be modified - just use what you like!

D. Lishus

Serves/Makes:4 or more

  • 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
  • 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!
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!

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2021 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.