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African Chicken Stew
SUBMITTED BY:
Leah Shaw
PHOTO BY:
Allrecipes
"This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts."
RECIPE RATING:
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(205)
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PREP TIME
10 Min
COOK TIME
35 Min
READY IN
45 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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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; 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.
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REVIEWS
Reviewed on Nov. 14, 2006 by
njmom
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njmom
Nov. 14, 2006
Wow - was this easy and delicious! And anything that my picky son eats, I will surely make again. My husband couldn't stop complimenting the dish while he was eating. I put it together just slightly differently. I sauteed carrots, celery, and onions with sweet potatoes. I eye-balled the peanut butter and tasted as I put it in. I also used homemade chicken stock instead of water. The other reviewers complained that it was spicy, yet bland, so I dredged the boneless thighs I used in a mixture of flour, cumin, ground corriander, salt & pepper before cooking in a little olive oil. I did also let this sit for a day before serving. Easy and delicious. Just the way I like it! Thanks so much for the post!
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17 users found this review helpful
Wow - was this easy and delicious! And anything that my picky son eats, I will surely make...
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Reviewed on Jul. 21, 2006 by RachelY
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RachelY
Jul. 21, 2006
OK, so my husband & I are used to the real deal, having spent time in Sierra Leone, so I kept my expectations low. But it was Really good!! I doubled the spices (always do), so it had a good kick. Also used chicken broth instead of water, & added carrots, & used sweet potatoes rather than regular ones. Otherwise kept the recipe the same. Will definitely do it again.
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15 users found this review helpful
OK, so my husband & I are used to the real deal, having spent time in Sierra Leone, so I kept...
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Reviewed on Nov. 5, 2005 by OSHUNS
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OSHUNS
Nov. 5, 2005
i was nervous to make this because of the love/hate response to this recipe, but it was very very good. i used pork instead of chicken because i was too lazy and it was already cubed. i did doctor a bit, using chicken broth instead of water, and adding a tbsp of brown sugar, as well as a tsp of cayenne. i went half on the pepper and used 1/2 cup of peanut butter, and added carrots and two tomatoes. eaten with baguette, with the winter salad from this website, and it was quite exotic and marvelous. very stick to your ribs. an absolute must: topping with fresh cilantro before serving. will make again for sure.
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10 users found this review helpful
i was nervous to make this because of the love/hate response to this recipe, but it was very...
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Reviewed on Feb. 16, 2003 by MABILAY
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MABILAY
Feb. 16, 2003
I threw all of my ingredients in the crockpot and set it on low. Hours later, I came home to a home filled with the most intoxicating aroma. I decreased my broth to 1/4 cup. Added 1 tsp. of cayenne pepper to spice combo. I also included some carrots and raisins, for a twist. Extremely fast, easy and satisfying recipe!
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10 users found this review helpful
I threw all of my ingredients in the crockpot and set it on low. Hours later, I came home to...
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Reviewed on Sep. 8, 2006 by
BEEZLYS
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BEEZLYS
Sep. 8, 2006
i too took the advice of others and suggest the following modifications: 1. added 1 cup of chicken broth or water 2. 1/2 cup peanut butter instead of 3/4 cup 3. 1/2 teaspoon extra red pepper flakes (if you like spicey). 4. added celery and green onions. next time i would like to try this recipe with chicken breast as i don't really like the gamey flavor to dark meat chicken.
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9 users found this review helpful
i too took the advice of others and suggest the following modifications: 1. added 1 cup of...
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Reviewed on Jan. 22, 2003 by SAMERIKANER
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SAMERIKANER
Jan. 22, 2003
Delicious! I read the other reviews and also added an extra cup of chicken broth, and used turnips, carrots and celery. I served over brown rice with plenty of fresh cilantro. A nice cool cucumber salad or green salad is needed to "cool" it off. Look forward to having this again soon. I only made half the amount, but next time I may make it all and freeze portions. I can't think of a better meal to come home to on a cold, stormy night.
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9 users found this review helpful
Delicious! I read the other reviews and also added an extra cup of chicken broth, and used...
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Reviewed on Jan. 22, 2003 by Elizabeth
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Elizabeth
Jan. 22, 2003
This is delicious! If you like peanut sauce type food you will love this. I went 1/2 on the red pepper flakes and black pepper only because we don't care for things too spicy but if you like hot go all the way! I also used chunky peanut butter (1/2 cup). 5 star from us!
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9 users found this review helpful
This is delicious! If you like peanut sauce type food you will love this. I went 1/2 on the...
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Reviewed on Jan. 22, 2003 by Laura
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Laura
Jan. 22, 2003
Yummy! I added a can of chicken broth and less peanut butter.
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9 users found this review helpful
Yummy! I added a can of chicken broth and less peanut butter.
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Reviewed on Nov. 17, 2006 by Haley
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Haley
Nov. 17, 2006
My husband and I both really enjoyed this dish, although the next time we make it we'll alter it a little. I wouldn't suggest serving it to kids, unless you cut down on the spices. It was very easy and quick to make, we'll probably be having it at least once a month.
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8 users found this review helpful
My husband and I both really enjoyed this dish, although the next time we make it we'll alter...
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Reviewed on Jun. 26, 2006 by tata
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tata
Jun. 26, 2006
oh.....my....gosh.....this was the best!!!! Like previous reviewers, I tweaked the ingredients: I added 1 carrot, 2 ribs celery, 1 can diced tomatoes, and instead of water used 2 cups chicken broth. Also I didn't have garbanzo beans so I used pinto. No natural peanut butter, so I used Jif (I did not reduce the amount). I served it over brown rice, and I am stuffed right now from eating an extra helping because it was so darn good! This is one of the best allrecipes.com recipe I have ever made.
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8 users found this review helpful