Reviewed: Jan. 23, 2009

I was a bit skeptical of this recipe based on the hit-and-miss reviews, but I thought it was great. I did make some changes: substituted chicken broth for water, omitted red pepper (since my kids don't like heat), added the peanut butter to taste (which ended up being about 2/3 c.), and added 3/4 c. carrots and 2 ribs of celery to the saute pan. I ate it over rice, but found that it is so thick that it will work better all by itself as a 1-pot stew. It got rave reviews from the whole family and I suspect it will become a regular item in our house. Well done.

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TERRAWOLF

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

Very "Stick to your ribs" good. I found the amount of peanut butter just fine. I left out the red pepper because i have a 2 year old and the result was a very mild yet filling meal. I did make some stock from the bones of the chicken and then used in place of the water. Also served over brown rice. ps. peanut butter and garbanzo beans are a surprisingly delicious combination!!

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Gabut

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jan. 12, 2009

This dish really is fantastic! Lived up to previous reviews...you really can add what you want and it comes out great. I used celery, carrots and mushrooms in addition to what the recipe called for. Also used chicken broth instead of water and cayanne instead of red pepper flakes. I let it simmer for a bit so it got thick and put over egg noodles and was just fantastic! Husband loved it x2 servings!!

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JennyB

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Reviewed: Jan. 7, 2009

This stew was exceptional. My husband loved it and said that he was glad that I used this site. It allows me to be creative. Thanks for the recipe. Dawn

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Brakofday

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2009

I followed this recipe exactly except I didn't have garbanzo beans. This was ok. It didn't have a lot of flavor, so I would follow others' suggestions with using chicken broth instead of water and maybe some more red pepper flakes. It's a very hearty/healthy dish though.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

This recipe should have come with a 4 alarm disclaimer! I used boneless chicken breasts, added a scallion and some sugar snap peas I had sitting in the fridge, and used chicken stock in place of the water. The group of friends I made it for all loved it, as did my husband. Terrific!

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jackel_inthebox

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Dec. 30, 2008

I absolutely love this recipe. I make it about once a month and it's even great as leftovers!

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cfreiberg

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Reviewed: Dec. 16, 2008

Pretty good. Tried this to have something different. It is one of those things you can only eat once in a blue moon. I had A LOT of leftovers. I even froze a whole extra 2 meal-sized bags, after dinner was finished! I did eat the leftovers I put in the fridge the next day, and it seemed to have a better taste. I think the spices had more time to blend. I will try this again...but maybe make it the night before.

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kellow77

Cooking Level: Expert

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Reviewed: Nov. 25, 2008

I tried this recipe because some people from the "Peanut Butter Chili" recipe site said it was like the "African Chicken Stew" recipe. They are nothing alike! This recipe was bland with carrots and celery... the garbanzo beans didn't really go with it. It was like eating generic peanuts. My husband thought it was okay, but he likes "Peanut Butter Chili" better, and we both agree that "Peanut Butter Chicken" was REALLY good!! Seeing other peoples reviews, and the extra ingredients they added, a can of diced tomatoes would've been a good idea. I figured that since "Peanut Butter Chicken" does that, I won't add it in this recipe, but, yeah, this recipe is bland, with fake peanuts...

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Namitan

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 24, 2008

This recipe was not very good. The texture was strange and the taste could have used something fruity to balance it out. It was one of the worst recipes I have made from this website.

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sambuka

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Reviewed: Nov. 14, 2008

i used crunchy peanut butter for added texture. this was very good :)

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sambo

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Reviewed: Nov. 13, 2008

I too was very skeptical about using peanut butter, but this stew was very tasty. Based on other reviews, I also doubled all the seasonings and I'm glad I did, otherwise it definitely would have been bland. I used pinto beans instead of garbonzo and also added sting beans and carrots. This will defintely be added to my list of repeats!

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Nicole J.

Cooking Level: Expert

Home Town: Washington, D.C., USA

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Reviewed: Nov. 11, 2008

I did not like the combination of the flavors with the chickpeas, pepper flakes and peanut butter.

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Billie

Cooking Level: Expert

Living In: Jupiter, Florida, USA

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Reviewed: Nov. 10, 2008

DH and I thought this was really good, though it turned out a little dry -- I think we used too much peanut butter. We used a rotisserie chicken per another reviewer's suggestion, which simplified things, and chicken broth instead of water. It's an easy recipe once you have all the ingredients together. Be prepared for leftovers since the recipe makes a lot and is very filling.

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kaje

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Nov. 5, 2008

This was good, when I first put the peanut butter in it didn't taste right but the longer it simmered the more the flavors came together. I used a can of chicken broth and an already cooked rotisserie chicken from the grocery store. Good and hearty but not really my cup of tea, probably won't make again but it was nice to try.

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ELLENEJ22

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Reviewed: Oct. 15, 2008

WOW. This was sensational. We almost fought over the stew. The only changes that I made to the original recipe was to use boneless, skinless chicken breasts, and I reduced the amount of peanut butter to one heaping table spoon. Because it was "natural," peanut butter, I added sugar to the skillet towards the end to account for that. A+++++++. Oh, and I omitted the chickpeas and added a chicken bouillion.

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Maria

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Reviewed: Jun. 15, 2008

Very different! You can really taste the peanut butter and spices in this. I used red potatoes with the skin on, and they were really good (nice texture) in this dish.

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ANNALOU18

Cooking Level: Expert

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Reviewed: Jun. 11, 2008

I was super excited to try it because it sounds fantastic. All was well until I added the peanut butter. I think it is just too much, and the garbanzo beans didn't help with the texture or taste. I love coriander seed, but it was just too much. I did not care for it at all!

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Jada

Cooking Level: Intermediate

Living In: Aloha, Oregon, USA

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Reviewed: May 12, 2008

Very easy to make and very delicious to eat. Added sweet potatoes, carrots, and celery to the stew. To make things go faster buy some store bought rotisserie chicken and shredded into pieces instead of cutting and cooking chicken from scratch. Enough stew to last for a week!

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Nancy

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Arlington, Massachusetts, USA

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Reviewed: May 6, 2008

Very good! the peanut butter was a little strong, so i added more water and chicken broth, next time will cut it to 1/4 cup. my husband commented twice on how good it was. definitely will make this again

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THEREZ77

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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