Spicy African Chicken Stew
This is a wonderfully versatile and flavourful stew. You can adapt it with whatever vegetables you have available. It features chicken browned with aromatic vegetables, then simmered with cumin, curry powder and red pepper flakes. Peanut butter and chickpeas are stirred in towards the end, creating a rich and hearty dish that is excellent served over rice. It takes about 50 minutes to prepare.
Ingredients
- 1 tablespoon olive oil
- 1 (3 lb) chicken, deboned and cut pieces
- 2 garlic cloves, crushed
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, diced
- 1 large potato, diced
- 1 teaspoon ground cumin
- 1 tablespoon curry
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 cup water
- 1/4 cup unsalted natural-style peanut butter (I only use 1Tbsp)
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- cilantro or parsley, to garnish
Method
- Warm the olive oil in a large dutch oven.
- Brown the pieces of chicken.
- Take the chicken out of the pot and set it aside.
- Lower the heat and add the crushed garlic, chopped onion, diced potato, chopped celery and diced carrot to the pot.
- Cook the vegetables for 2 to 3 minutes.
- Add the ground cumin, curry, black pepper, crushed red pepper flakes and salt.
- Put the browned chicken and its juices back into the pot and pour in the water.
- Cover the pot with a lid and let it simmer, giving it an occasional stir, for 10 to 15 minutes.
- Take off the lid and mix in the peanut butter and the drained, rinsed garbanzo beans.
- Ensure the peanut butter is fully incorporated. Put the lid back on and simmer for 10 more minutes, or until the chicken is cooked through and the potatoes are tender.
- Take the stew off the heat, check the seasoning, scatter with cilantro or parsley and serve.
Nutrition (per serving)
Sodium790100 mg
Recipe details
CategoryStew
AuthorMarlitt
