African Chicken Stew Recipe -
African Chicken Stew Recipe
  • READY IN 45 mins

African Chicken Stew

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. 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.
  2. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
  3. 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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Jan 25, 2004

I've never given a recipe only one star before...until now. I even like all the ingredients! I followed the recipe with one exception, I followed the other reviews suggestions and cut the peanut butter back. No amount of peanut butter could make me like this dish. It was not very good. We are waiting on Pizza Hut right now.

Jun 26, 2006 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 recipe I have ever made.

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!

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!

Sep 08, 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.

Nov 05, 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.

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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  • Calories
  • 615 kcal
  • 31%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 36 g
  • 55%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 43.7 g
  • 87%
  • Sodium
  • 620 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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