Terrie Hoelscher Recipe

African Chicken Peanut Butter Stew

By Terrie Hoelscher Blessed1


Rating:
Serves:
6
Prep Time:
Cook Time:
Comments:

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.

Ingredients

2 Tbsp
olive oil
4
chicken breast halves, skinless and boneless, cut into bite-sized pieces
2 clove
garlic, crushed
1 medium
onion, chopped
1 large
potato, diced
1 tsp
ground cumin
1 tsp
ground coriander
1 tsp
ground black pepper
1 tsp
crushed red pepper flakes
1 tsp
salt
1 c
water
3/4 c
unsalted, natural-style creamy peanut butter
1 can(s)
(15 ounces) garbanzo beans, drained/rinsed

Directions Step-By-Step

1
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!
2
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.
3
Reduce heat to LOW, add garlic, onion and potato. Sauté for 2 - 3 minutes.
4
Season with the cumin, coriander, black pepper, red pepper flakes, and salt. Do not let garlic brown!
5
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.
6
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.
7
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.
8
Remove from heat. Adjust seasonings, and serve hot.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy
Hashtags: #savory, #african, #ethopian

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18 Comments

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Victoria Meyers BearShirt
Jan 14, 2012
@Terrie Hoelscher Malvern is about 20 miles from Hot Springs, 45 miles Southwest of Little Rock, in Hot Springs, County
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Terrie Hoelscher Blessed1
Jan 14, 2012
I do put sugar in my southern green beans. Just a bit, then cook them ALLLL day.
Yes, I'm very familiar w/ boiled peanuts. LOVE them. Plain, or cajun-seasoned. And yes, they do resemble the smell of pinto beans or even black-eye peas. It's good stuff! :o)
Where is Malvern, Victoria? My dad and his family are from Eudora, AR, and my sister was born there.
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Victoria Meyers BearShirt
Jan 14, 2012
You know come to think of it, its actually pretty weird that we mix peanuts with sugar and eat it as a candy, its a legume after all! If I suggested putting sugar in your refried beans you'd think that was weird but its not much different is it? Just that the refrieds are cooked and peanut butter should be raw.
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Victoria Meyers BearShirt
Jan 14, 2012
Funny that people think its weird to use peanut butter, we think of it as a confection i suppose but really peanuts are legumes. (Thats like peas and beans and lentils) If you are from the south you may have tried boiled peanuts, or at least smelled them cooking somewhere, ever notice how much they smell like pinto beans? I have seen this recipe years ago and wanted to try it, thanks for sharing!!
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Terrie Hoelscher Blessed1
Nov 9, 2011
I tried this recipe and say it's Family Tested & Approved!