African Chicken Stew

    45 min

    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.

    531 people made this

    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

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. 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.

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    Reviews in English (418)


    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!  -  18 Jul 2008


    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  -  25 Mar 2009


    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.  -  18 Jul 2008