Recipe by garp916
"This is a twist of a recipe I found some years ago. I've been passing the recipe around every year as the weather gets cooler. It's a great rib sticker! It also freezes well!"
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boneless chicken, cut into 1/2 inch cubes
potatoes, peeled and cubed
coarse ground black pepper
crushed red pepper flakes
chopped fresh spinach
I was so happy to find this recipe! I am one of he co-creators of the "Shrinking Chatter Safari through Africa" (found on the recipe exchange) and had been looking for a recipe to try out in honor of our trek. The heat of this dish is just right leaving a lingering tingle on the tongue. Very tasty and the peanut butter adds an extra depth of flavor that the whole family thoroughly enjoyed. I made exactly as written using olive oil for the veggie oil in the recipe. I wouldn't change a thing. Thank you for a wonderful recipe which will be a keeper in our rotation.
mediocre.. quantity of ingredients way too much.. Potatoes & chicken amt can be halved.. just make sure you don't "hold over"... par boil potatoes first!
Having seen other recipes for African Chicken Stew, I would used different vegetables (such as sweet potatoes, turnips) and use vegetable broth instead of water. It would intensify the taste. All in all, the recipe is very good. I increased the garlic to 3 cloves minced, spinach to 3 cups and reduced the red pepper flakes in half.
Delicious! Next time I'll use more spinach and less crushed red pepper.
I too was happy to find this recipe. Long-time friends of ours were missionaries in Cameroon (I think), and served African stew to us one Friday evening. My husband loved it! That was many years ago, and he says this version doesn't quite match his memory, but he liked it anyway. Not sure what's different--I remember discovering the peanut butter, but I was more fascinated by the bananas with mayonnaise and chopped peanuts that were served as a side dish. It totally distracted me. Anyway, we love this dish, and I'm taking it tonight to the church potluck, where other former African missionaries and a few African exchange students will be eating. Wish me luck!
The foundation ingredients here are good, but I changed it up quite a bit. Used prescribed amount of chicken, and all chicken stock and vegetable stock, way more than 2 cups. Did 3 Tsp of cumin, added 1tsp of curry powder and 1 tsp tumeric and 5 cloves garlic. Extra salt and pepper, It still need helped so I added a large can crushed tomatoes, and small can of whole tomatoes, That did it! Created the taste combo I was looking for. Also used mushrooms carrots, celery, and bay. Just a trace amount of potatoes (2 small) which I added at the end. Then a huge container of baby organic spinach once I turned off the heat. Delicious!
I had thought I had coriander but did not. It would have helped this recipe. I added a touch of lemon pepper and chili powder to try to offset the missing coriander. I also added a can of chick peas which worked well. Hubby didn't stop at the store so I had no spinach. All in all, recipe was very good. I did not add potatoes and put stew on top. I will make again once I get some coriander.
This stuff is addictive. I made it with celery, bell peppers, scallions, and carrots instead of spinach. The family was very happy with the result. I used a dash of ground red pepper flakes, which was perfect and avoided hot spots of crushed flakes. It's not a bad idea to season the chicken with salt, pepper, cumin and garlic while cooking. This one's definitely going on the "heavy rotation" list.
* Percent Daily Values are based on a 2,000 calorie diet.
West African Chicken Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 595
** Calories from Fat: 212
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