You can tweak the spices and seasonings on this to suit your fancy ... I'm not crazy about cumin, so I go a little lighter on it. You might want MORE red pepper flakes. Season it to suit your taste!
I cut the amt of spices in-half when I made it, and it was plenty tasty as it was. It has such a rich flavor from the peanut butter and even using only ½ the spices called for, it still had a little bit of a "kick" to it. Adjust to suit your own palate.
Prepare ahead of time, by chopping your ingredients and having them ready to go: your chicken, onion, garlic and potato. Pre-measure your spices and put them in a small bowl, so they'll be ready to pour at once, when the time comes. It just helps to have everything laid out, so you can move forward smoothly with the recipe, and not have to stop to measure, chop, etc. ... while something else on the stove might be burning! Yikes!
In a large skillet with a well-fitting lid, heat the oil over med-hi heat. Add the chicken, and brown chicken quickly, on all sides. Remove chicken to a platter and set aside; keep warm.
Reduce heat to LOW, add garlic, onion and potato. Sauté for 2 - 3 minutes.
Season with the cumin, coriander, black pepper, red pepper flakes, and salt. Do not let garlic brown!
Add the water, and return the browned chicken and all its juices to the pan. Place lid on skillet and simmer, stirring occasionally, for 12 - 15 minutes.
Remove about a 1/2 cup of the juices from the pan. In a small bowl, stir the juices w/ the peanut butter to make it creamy and a softer texture. The mixture will react with the spices and broth, and turn very dark, for some reason.
Pour the peanut butter and the garbanzo beans into the skillet, stirring well ... make sure the peanut butter is blended in completely. Replace the lid, and simmer for another 10 minutes, until chicken is thoroughly cooked and potatoes are tender.
Remove from heat. Adjust seasonings, and serve hot.