African Chicken Stew

African Chicken Stew

376 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Leah Shaw
Recipe by  Leah Shaw

“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

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (376)

Rate This Recipe
RachelY
267

RachelY

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.

Mom in the kitchen
169

Mom in the kitchen

oh.....my....gosh.....this 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 allrecipes.com recipe I have ever made.

MABILAY
135

MABILAY

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 615 cal
  • 31%
  • Fat
  • 36 g
  • 55%
  • Carbs
  • 31.5 g
  • 10%
  • Protein
  • 43.7 g
  • 87%
  • Cholesterol
  • 100 mg
  • 33%
  • Sodium
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

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