Chicken Stew from Sierra Leone

    45 mins

    This delicious stew is inspired by my friend from Sierra Leone. Many ingredients can be modified. This is kind of a 'whatever is in the fridge' recipe. You can use a whole chicken or turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped coriander or unsalted peanuts.

    515 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 whole chicken, deboned and cut into bite-sized pieces
    • 2 cloves garlic, crushed
    • 1 onion, chopped
    • 1 large potato, diced
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon ground black pepper
    • 1 teaspoon dried crushed chillies
    • 1 teaspoon salt
    • 250ml (8 fl oz) water
    • 100g (3¾ oz) unsweetened natural-style peanut butter
    • 400g Kabuli chane, soaked overnight and boiled, or tinned, drained and rinsed

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a large frying pan with a tight-fitting lid, heat oil over medium high heat. Add chicken and brown quickly. Remove chicken from pan. Reduce heat to medium low and add garlic, onion and potato to the pan; sauté for 2 to 3 minutes. Season with cumin, coriander, black pepper, chillies and salt. Do not let garlic brown.
    2. Mix in water and browned chicken, and any accumulated juices. Place lid on frying pan and simmer, stirring occasionally, for 10 to 15 minutes.
    3. Remove lid and stir in the peanut butter and chickpeas. Ensure the peanut butter is blended in. Replace lid to simmer for 10 more minutes or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning and serve.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (417)


    OK, so my husband & I are used to the real deal, having spent time in Sierra Leone, so I kept my expectations low. But it was Really good!! I doubled the spices (always do), so it had a good kick. Also used chicken broth instead of water, & added carrots, & used sweet potatoes rather than regular ones. Otherwise kept the recipe the same. Will definitely do it again.  -  21 Jul 2006  (Review from Allrecipes US | Canada)

    171 was the best!!!! Like previous reviewers, I tweaked the ingredients: I added 1 carrot, 2 ribs celery, 1 can diced tomatoes, and instead of water used 2 cups chicken broth. Also I didn't have garbanzo beans so I used pinto. No natural peanut butter, so I used Jif (I did not reduce the amount). I served it over brown rice, and I am stuffed right now from eating an extra helping because it was so darn good! This is one of the best recipe I have ever made.  -  26 Jun 2006  (Review from Allrecipes US | Canada)


    I threw all of my ingredients in the crockpot and set it on low. Hours later, I came home to a home filled with the most intoxicating aroma. I decreased my broth to 1/4 cup. Added 1 tsp. of cayenne pepper to spice combo. I also included some carrots and raisins, for a twist. Extremely fast, easy and satisfying recipe!  -  26 Jun 2001  (Review from Allrecipes US | Canada)