Reviewed: Apr. 24, 2006

Great recipe, I didn’t have and potato so I added 1 sliced carrot instead. I also put chicken stock instead of water as suggested. Severed it with couscous for myself and rice for my husband, all up it was a fantastic meal

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SAKEENAH

Cooking Level: Expert

Home Town: Adelaide, South Australia, Australia

Living In: Azaadville, Gauteng, South Africa

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Reviewed: Mar. 8, 2006

This recipe went over well in our house. I followed other's suggestions, only used 2/3 c. of peanut butter and I added more chicken stock towards the end of cooking. I added carrots to the stew and served over jasmine rice with a side of broccoli. I'll make again, perhaps with dark meat (I used breasts in this recipe) next time for some added flavor.

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accidental cook

Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA

Living In: Sunnyside, Washington, USA

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Reviewed: Jan. 30, 2006

I used sweet potato instead of potato, chicken broth instead of water, and black beans instead of chickpeas. This is a great pantry recipe. I thought it was good but not great -- a nice combo of flavors and change of pace but a bit too heavy for me. My husband LOVED it, though. I'll probably make it again but not often. Very stick-to-your-ribs and flavorful. The cooking times were all right on target for me.

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BECCABRIDE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 17, 2005

I found it really interesting that some people hated this recipe while others LOVED it. We definitely LOVED it. One thing that we had to do was add a little more water towards the end b/c it was getting a bit thick. We will certainly make again!!

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JSCHAFFE

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Reviewed: Nov. 11, 2005

Amazing! One of my faves!

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SPACEGRL

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Reviewed: 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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OSHUNS

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Reviewed: Nov. 2, 2005

I made this last night using cut up chicken breast tenders. My husband LOVED it! The next time I make it, I will cut the black pepper in half, as it was a little too much for me. This will definitely be a "keeper" in this household.

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Jo

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Reviewed: Sep. 19, 2005

Wow, it seems like you either love or hate this one. I'm on the fence however. I put everyting in a crockpot and replaced the potatoes with sweet potatoes. It didnt turn out looking as good as the picture and just from the looks of it my husband wouldnt even taste it. So, he didnt have dinner that night and I had to throw the left overs out. It's a very filling meal served with french bread or rice, and the flavor is pretty good. I just didnt think it was five starts good

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SHERS54

Living In: Dallas, Texas, USA

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Reviewed: Aug. 20, 2005

This is a family favorite. I do not use the garbanzo beans. I usually saute in rendered bacon fat and crumble the cooked bacon on top at the end. I also finish the dish with a light drizzle of toasted Sesame oil.

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Eric Hallett

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 9, 2005

WoW! Our most thanks for this one! I added a bit more crushed red pepper flakes as we like HOT, otherwise no changes. What a great filling meal! Thank you so much for the post! We will indeed use this for years to come! Thank you thank you!

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MOLLY

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Reviewed: Jun. 27, 2005

Flavors were good, but it was a thick, goopy mixture. I only ate half of it because it was so thick (like eating a jar of peanut butter -- and I LOVE peanut butter). Used chicken broth instead of water. If I made it again I would add much more chicken broth to thin it out. Good mixed with spaghetti noodles.

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puddincakes

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Reviewed: Jun. 24, 2005

I'm moving to Africa if all the food is this good!!!!!

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FLOYDROWE

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Sunnyvale, California, USA

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Reviewed: May 28, 2005

This was not very good. I followed the recipe except I used cut up chicken breasts instead of a roasting chicken. I boyfriend thought it was 'ok' (as he hadn't eaten all day befor dinner) but I couldn't even stomach it. I would recommend adding a lot of salt/extra seasoning and cooking the potatoes half way through before adding them to the pan. I had to cook it a lot longer to get the potatoes soft, so the chicken got a little over done/dry. I also had to add a lot more water so it wouldn't get dry. I think the peanut taste was a little overwhelming... not sure how to fix that. The leftovers ended up in the trash, which is a rare thing in my home!

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SHERYLHAMMER

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: New York, New York, USA

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Reviewed: May 4, 2005

This recipe is very good. I prepared it exactly as directed but varied the ingredients slightly. I used one can of reduced sodium chicken broth instead of water for more flavor. Because the only natural peanut butter I had on hand was salted, and because of the salt in the broth, I left out the salt when seasoning the potatoes and onions. I was worried that it might have turned out too salty, but it was perfect. I also added chopped carrots in with the potatoes and onions. I think one of the best things about this dish is that you really could add many things you might have laying around your kitchen and it would still be great, maybe even better.

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JEASLEY37

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Reviewed: Apr. 7, 2005

Personally I liked it, however my Indian father hated it. And I thought he'd like the spice combo. I followed the base recipe, but also added green peppers and cautiously added a diced tomato. The tomato went great with the stew, next time I'll add more, and perhaps some fresh green beans like in Filipino Kare-Kare. More vegetables makes this much more flavorful.

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JUNGMAN

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Reviewed: Apr. 7, 2005

Excellent dish! I used tofu instead of chicken and white beans instead of garbanzo. Make sure to use good quality peanut butter.

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Rachel

Cooking Level: Intermediate

Home Town: Ridgewood, New Jersey, USA

Living In: New York, New York, USA

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Reviewed: Mar. 17, 2005

oh... my... GOSH! This recipe sets a whole new standard of AWFUL! All in all, I wasted three lbs of chicken, a jar of natural PB, and money on spices I will probably never use again. WE ABSOLUTELY *HATED* THIS! We're on our way out to dinner now. What a waste.

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Traveling_Is_Love

Cooking Level: Expert

Living In: Attitash, Vermont, USA

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Reviewed: Feb. 17, 2005

Yum Yum! I used turkey thigh (very cheap here in Great Britain) and double the quantity of potatoes (I used sweet potatoes). I also added a yellow capiscum and some celery. I used the full amount of peanut butter (unsalted) and doubled the coriander and cumin. I served it with brown rice. I will be making this again next week.

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Sarah2006

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Thorne, Yorkshire, England, U.K.

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Reviewed: Jan. 11, 2005

excellent! next time, though, i wouldn't have potatoes and rice together, it's too much starch.

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LOLA2704

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Reviewed: Nov. 15, 2004

Great taste with a kick! I reduced the red pepper to 1/2 for fear it might be too hot, and substituted diced sweet potato for the large potato. Awsome and different tasting. Will make again soon.

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LAMBEEBABY

Cooking Level: Intermediate

Home Town: Bloomfield, New Jersey, USA

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African Chicken Stew

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