African Chicken Stew The Best Recipes

Tuesday, September 8, 2015

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African Chicken Stew

This delicious stew is inspired by using my pal from Sierra Leone, West Africa, who chefs regularly for her circle of relatives. Many components may be modified. This is form of a 'some thing is on hand now' recipe. You can use an entire roasting fowl cut into bite-sized portions, or just breasts and thighs in case you decide upon. Other cautioned additions are turnips, carrots and celery. This seems terrific served over white rice with a garnish of clean chopped cilantro, parsley or unsalted peanuts.

Ingredients :

1 tablespoon olive oil
1 (three pound) roasting fowl, deboned and reduce into bite size pieces
2 cloves garlic, crushed
1 onion, chopped
1 massive potato, diced
1 teaspoon floor cumin
1 teaspoon floor coriander seed
1 teaspoon floor black pepper
1 teaspoon beaten purple pepper flakes
1 teaspoon salt
1 cup water
¾ cup unsalted herbal-fashion peanut butter
1 (15 ounce) can garbanzo beans, tired and rinsed

Instructions :

Prep : 10M	Cook : 6M	Ready in : 45M

Notes :

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