About this recipe: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.
1 tablespoon olive oil
1 whole chicken, deboned and cut into bite-sized pieces
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.
Mix in water and browned chicken, and any accumulated juices. Place lid on frying pan and simmer, stirring occasionally, for 10 to 15 minutes.
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.