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African Chicken Stew
Recipe by:
Leah Shaw
This delicious stew is inspired by my friend from Sierra Leone who often cooks for her family. Many ingredients can be modified. This is kind of a 'whatever is on hand' recipe. You can use a whole chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions ... See more
This delicious stew is inspired by my friend from Sierra Leone who often cooks for her family. Many ingredients can be modified. This is kind of a 'whatever is on hand' recipe. You can use a whole 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 coriander, parsley or unsalted peanuts.
Ready in 45 mins
Saved by 194 cook(s)
Ingredients
Serves: 6
- 1 tablespoon olive oil
- 1 whole chicken, deboned and cut into bite-sized pieces
- 2 cloves garlic, crushed
- 1 onion, chopped
- 1 large potato, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 1 teaspoon dried crushed chillies
- 1 teaspoon salt
- 250ml (8 fl oz) water
- 100g (3¾ oz) unsweetened natural-style peanut butter
- 1 (400g) tin chickpeas, drained and rinsed
Not quite right? Check out these similar recipes!
Preparation method
Prep: 10 mins | Cook: 35 mins1.
In a large frying pan 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; sauté for 2 to 3 minutes. Season with cumin, coriander, black pepper, chillies and salt. Do not let garlic brown.
2.
Mix in water and browned chicken, and any accumulated juices. Place lid on frying pan and simmer, stirring occasionally, for 10 to 15 minutes.
3.
Remove lid and stir in the peanut butter and chickpeas. Ensure 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.
Last updated:
10 May 2013
Reviews & comments
Easy
Lovely lovely lovely, thanks! Made it with pork because the chicken was too expensive. Regards to you and your friend! Great to have African recipes on this site. Greetings from France x
Posted:
04 May 2012
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Easy
I made this tonight for dinner, except I tinkered with the recipe a bit (when do I not?) Nixed the chick peas, added about 3 cups of hot vegetable boullion/stock quarter cup of cornstarch/cornflour (to thicken!) added extra chilli (duh), brown sugar, fresh corn, carrots, potatoes, and sweet potatoes (all boiled together in a pot before adding to the stew). I also added peanut butter to taste, but I would not be lying if I said I used about half a jar Served with some basmati rice. Soooooooooooooo good! Definitely add more spices, feel free to double the spices listed.
Posted:
27 Sep 2011
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Something else.
This was really really good, better than i thought and unusual. I used chicken stock instead of water and added the peanut butter to taste. would definatly do this again but next time i'll add more veg such as carrots and peas for a bit more variety.
Posted:
06 Nov 2010
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Easy
I made this a while back following this recipe and it was lovely although it was quite spicy. I am only a beginner in the kitchen however so I may have overdone it with one of the ingredients, heh.
Posted:
02 Nov 2009
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I'm from Sierra Leone too and I believe this is called peanut butter soup, b'cos a chicken stew recipe and ingredients are very different from those listed above.
Posted:
07 Jun 2009
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Easy
see tweak - very tasty
Posted:
25 Mar 2009
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Took shortcuts.
This was very tasty and i was surprised as i was not feeling great so chucked all the ingredients + a stockcube swapped the chickpeas for beans into a casserole dish and threw in the oven gas mark 4 for sometime till bf came home and made rice
Posted:
25 Mar 2009
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5 users found this comment helpful
Something else.
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!
Posted:
18 Jul 2008
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njmom
Altered ingredient amounts.
OK, so my husband & I are used to the real thing, 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 stock instead of water, & added carrots, & used sweet potatoes rather than regular ones. Otherwise kept the recipe the same. Will definitely do it again.
Posted:
18 Jul 2008
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RachelY
Used different ingredients.
i was nervous to make this, but it was very very good. i used pork instead of chicken because i was too lazy and it was already diced. i used chicken stock instead of water, and adding a tbsp of dark brown sugar, as well as a tsp of cayenne. i went half on the chillies and added carrots and two tomatoes. eaten with baguette, it was quite exotic and marvelous. an absolute must: topping with fresh coriander before serving. will make again for sure.
Posted:
18 Jul 2008
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OSHUNS
