This delicious stew comes from Sierra Leone (West Africa). Many ingredients can be modified to your liking. Served over white rice, garnished with fresh cilantro, parsley, or unsalted peanuts.
More chicken recipes can be found here.
Prep.: 10 minutes Cooking time: 35 minutes Servings: 6 servings
- 1 tablespoon olive oil
- 1.5 kg chicken, cut into pieces
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 large potato, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 450 g canned beans
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
- 1 glass of water
- ¾ cup peanut butter
In a large skillet with a tight-fitting lid, heat oil over medium heat. Add chicken and sauté quickly. Remove the chicken from the pan. Reduce the heat to medium-low and add the garlic, onion and potatoes to the skillet, saute for 2-3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Don’t let the garlic burn.
Add water when the chicken is browned. Place the lid on the skillet and simmer, stirring, for 10-15 minutes.
Remove the lid and add the peanut butter and beans. Make sure the peanut butter has melted. Close the lid and simmer for another 10 minutes. Remove from heat, adjust seasonings to taste and serve.
Calories 615 kcal (30%) Fat 36 g (51%) Protein 43.7 g (87%) Carbohydrates 31.5 g (9%) Cholesterol 100 mg (33%) Fiber 6.4 g (25%) Sodium 620 mg (25%)
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