Reviewed: Oct. 21, 2007

Very delicious, everything I had hoped it would be. I did decrease the PB to about 1/2 cup and it was nicely flavored without masking the other seasonings. I used all breast meat, but in the future I think I'll use breasts and thighs for a richer chicken flavor. Thanks very much for sharing, this will go into my rotation :)

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Oct. 15, 2007

This tasted amazing! I never measure anything, but I definitely added quite a lot of crushed chilies, and added a fair amount of curry powder. Didn't have any cumin, so omitted that. Used yams instead of potato, and added celery. Also put in some salsa. Used about 1/2c crunchy peanut butter. Excellent recipe!

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lanie23

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Reviewed: Oct. 14, 2007

very good! i quintupled the spices (i usually do...), added some cayenne, carrots, and a little fresh cilantro in the last few minutes of simmering. it was nice and spicy, just the way my boyfriend and i like it! served with a green salad and French baguette, but i think next time i'll use some sort of flat bread instead. we love Ethiopian food, but this was my first attempt at any African dish. it was a delicious addition to my culinary repertoire! thanks, and if you're on the fence about trying it... don't be scared! it's wonderful!

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Rae107

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Reviewed: Sep. 20, 2007

This is a great recipe if you fancy something different, Next time I would use less of the peanut butter though as it ended up quite sticky.

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Mark

Cooking Level: Beginning

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Reviewed: Aug. 31, 2007

Did'nt like

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Jez's Granny

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Aug. 29, 2007

I used boneless, skinless thighs seasoned with garlic salt and pepper. I doubled the sweet potatoes and used half yams. I also doubled the spices, added cayenne, and cut the peanut butter in half. I served over jasmine rice and my husband absolutely loved it!

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Angela Y.

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Reviewed: Aug. 27, 2007

This was pretty good. I made a few changes: sweet potato instead of regular. 1 1/2 tsp each of cumin and coriander. 2 sups ck broth instead of water. 1/2 cup peanut butter. and i can diced tomatoes. I just ate this as a stew instead of eating over rice.

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Krick

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Reviewed: Aug. 25, 2007

Absolutely awesome! I'm not one for a lot of spice, but this was pretty good. We couldn't find garbanzo beans at the time, but now have some and plan to make this again. You'd never know it unless you tried it, but chicken and peanut butter flavors are an excellent compliment to each other.

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Mebble

Cooking Level: Intermediate

Home Town: Chapel Hill, North Carolina, USA

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Reviewed: Aug. 15, 2007

This was so yummy- I read all the other reviews and took some tips.. I cup the peanut butter to 1/2 cup, used curry, cut back on the pepper and just chopped up some bonless chicken breasts. I also added carrots and fresh green beans served it over some jasmine rice. My husband raved over it and I am looking forward to eating the left overs at lunch.

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~Robin~

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Reviewed: Jul. 15, 2007

This is the best!! It had lots of authentic flavor and was a huge hit at my child's international food festival at school.

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CHEFSHELL

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Reviewed: Jul. 14, 2007

Very tasty! Also very easy to make! This one will be in my favorites for sure!

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FOOLISHSTARZ

Cooking Level: Expert

Living In: Sudbury, Ontario, Canada

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Reviewed: Jul. 7, 2007

I made this for two hungry man room-mates after they came back from a 13 hour shift at work and they LOVED it. I used regular peanut butter and so skipped the salt and added a few more veggies. This was a great inspiration. Thank you!!!

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sevenayn

Cooking Level: Beginning

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Reviewed: Jun. 4, 2007

I really loved this dish!! Exotic flavor but still a dish most people would enjoy. I think I added too much peanut butter- next time I would cut back and add only 2 tbs and taste. Definitely on the spicy side so you might also want to add that to taste as well. I am making this again soon!

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KCcookin'

Home Town: Kansas City, Missouri, USA

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Reviewed: May 30, 2007

I love love love this stuff. We've made it several times. I do use sweet potato instead of potato--start with fresh ones; canned are too soggy. Also, this time I added more garlic, which was pretty tasty. I hate leftovers, but I could eat this stuff three days in a row. Oh, it's good with joloff rice.

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Evelyn in KC

Cooking Level: Intermediate

Home Town: Parsons, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 6, 2007

I think most of the people who didn't like this recipe probably don't enjoy African cuisine as a whole. My own observation are: too much peanut butter. My in-laws are from Liberia so I'm pretty well versed in west African cooking and they NEVER use this much peanut butter. The idea is for the peanut butter to ENHANCE the dish, not to be the main flavor. I used a heaping tablespoon myself. I rarely use pepper flakes, I just cut a ripe serrano pepper in half and toss it in. We're not big fans of garbanzo beans, so we used lima beans instead. Overall, great recipe. I wish more West African recipes were on this site!

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Georgia Belle

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Reviewed: Mar. 13, 2007

i made the recipe as it stands and there is too much peanut butter in it for me so I tinkered with it adding curry powder, more cumin, chicken stock cube, carrots and other mixed veg to bulk it out as I added more water to blend out the taste of peanut butter. I will give it another go as I always to as it may have been just my cooking!

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trixietoess

Cooking Level: Intermediate

Living In: Zagreb, Zagreb, Croatia

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Reviewed: Feb. 28, 2007

This is a split decision between my husband and I. I would actually rate it about 3 but he seemed to like it and wanted to give it a 4. I opted for sweet potatoes which I think made it much better. However, I believe that this is way too thick and peanut buttery. It is pretty mushy as well. I served with plain yogurt to offset the peanut taste. I may make this again but I will defintely have to tweak the recipe.

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KATRICK123

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Feb. 26, 2007

This recipe has spiked my interest for African cuisine! I used regular boneless/skinless chicken breasts, added 2 more cloves of garlic, reduced the peanut butter to 1/2 cup, added 1 cup of chicken stock and substituted sweet potato and added this in for the last 10 minutes. We served this over rice with chopped peanuts for garnish. Definitely a keeper!

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advocat

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Reviewed: Feb. 22, 2007

Loved this recipe! My husband was a Peace Corps volunteer in Guinea for two years. He said this peanut sauce really brought him back to the west African cuisine he had there. I substituted sweet potato for the white, used a can of chicken broth instead of the water, and added a few handfuls of baby spinach before adding the peanut butter and garbanzo beans like another poster suggested. DELICIOUS! Also very easy. We will have this again for sure. Oh, and I didn't have natural peanut butter. I just used Jif and it was fine. I served this over brown rice. Next time I think I'll try it with naan.

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Steph

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2007

Very good. Made the following substitutions: Used one sweet potato and one regular potato. Also cut the PB to 1/2 cup as suggested in other reviews. May still reduce further next time. Cut red pepper flake in 1/2 to reduce heat to taste. Used 2 cups chicken broth instead of 1 c water and this was still too thick for my taste, I ended up adding another 1/2 c water. Overall a good recipe. I look forward to making it again. Excellent leftover as well.

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ARYQA

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