This delicious stew contains a lot of ingredients that can be modified. You can utilize a complete roasting chicken which is cut into small pieces or just thighs and breasts if you like.
Other additions are carrots, celery, and turnips. This looks wonderful when served with white rice and garnish of cilantro which is freshly chopped unsalted peanuts or parsley.
Olive oil – 1 tablespoon
Roasting chicken – 1 (3 pound), deboned and sliced to bite size sections
Cloves garlic (crushed) – 2
Chopped onion – 1
Huge potato (diced) – 1
Ground cumin – 1 teaspoon
Ground coriander seed – 1 teaspoon
Ground black pepper – 1 teaspoon
Red pepper flakes (crushed) – 1 teaspoon
Salt – 1 teaspoon
Cup of water – 1
Unsalted peanut butter (natural-style) – ¾ cup
Can of garbanzo beans – 1 (15 ounce) – they should be drained as well as rinsed.
- In a huge skillet with a lid that fits tightly, heat oil overheat which is medium high. Add chicken then brown fast. Remove the chicken from the pan.
Decrease the heat to medium-low and add onion, garlic as well as the potato in the pan. Sauté for 2 or 3 minutes. Season using coriander, cumin, salt, red pepper and black pepper. Do not allow the garlic to brown.
- Combine in water, browned chicken as well as any amassed juices. Place the lid on the skillet then simmer. Stir occasionally for around 10 to 15 minutes.
- Remove the lid then stir in the garbanzo beans and peanut butter. Ensure the peanut butter is mixed in. Replace the lid and let simmer for 10 extra minutes or up to when the chicken is cooked well and the potatoes become tender.
- Remove from the heat, adjust the seasoning then serve.