African Chicken Stew
Serves 4-62 to 3 tablespoons peanut oil or light olive oil
1 large roasting chicken, cut into 8 pieces (or alternatively, breasts and thighs, de-boned)
2 to 3 large cloves of garlic, crushed
1 large onion, chopped
1 large (or 2 medium size) potatoes, scrubbed and diced
1 (15.5 ounce) can garbanzo beans, drained and rinsed
3/4 cup peanut butter
1 cup water or chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
1 teaspoon salt |
Instructions:
Directions: In a large high-sided skillet with tight-fitting lid, heat oil over medium heat. Add chicken and brown quickly. Remove from pan and reduce heat to medium low. Add garlic, onion and potato and stir for 2 to 3 minutes. Add cumin, coriander, black pepper, red pepper, and salt, stirring to combine (do not let garlic brown). Add water or broth and browned chicken, and any accumulate juices. Place lid on skillet and let simmer, stirring occasionally, for 10 to 15 minutes. Remove lid and add the peanut butter. Replace lid to simmer for 10 more minutes or until chicken is cooked through and potatoes are tender. Remove from heat, correct seasoning, and serve! (If desired, pour over steamed white rice and garnish with fresh chopped cilantro, parsley or unsalted peanuts.)  <---Can you name which country this flag is from?
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