African Chicken Stew

Adapted from All Recipes

Another peanut butter dish.  Each of the main dishes that have involved peanut butter are different, though....different veggies {this time potatoes and carrots}, different meats and this one is a bit spicy due to red pepper flakes and cumin.  And all so satisfying.  

Ingredients:

• 1 Tbs olive oil
• 3 lb chicken breast or thigh, cut into bite sized pieces
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1 large potato, diced
• 2 carrots, chopped
• 1 tsp ground cumin
• 1 tsp parsley
• 1 tsp ground black pepper
• 1 tsp crushed red pepper flakes
• 1 tsp salt
• 1 cup chicken broth
• ¾ cup peanut butter
• 1 (15 oz) can garbanzo beans, drained and rinsed
• Extra water as needed
• Fresh parsley or cilantro, as garnish {optional}
• Unsalted peanuts, as garnish {optional}

Directions:

• In a large skillet with a tight-fitting lid, heat oil over medium-high heat.  Add chicken and cook for 2-3 minutes.  Reduce heat to medium-low, and add garlic, onion, potato and carrot to the pan; sauté for 2-3 minutes.  Season with cumin, parsley, black pepper, red pepper and salt.  Do not let garlic brown.
• Mix in chicken broth.  Place lid on skillet and simmer, stirring occasionally for 10-15 minutes.
• Remove lid and stir in the peanut butter and garbanzo beans.  Make sure the peanut butter is bended in.  Add more water, as needed, until reach the desired consistency.  Replace lid to simmer for 10 more minutes or until chicken is cooked through and vegetables are tender.  Remove from heat. 
• Serve over rice or couscous with parsley/cilantro and peanuts as garnish