Recipe by Marlitt
This a really flavorful stew. Got it from another site and have had it often. It is very versatile can really substitute any vegetables you have on hand. The taste is awesome. Great served over rice. My complements to Leah for this recipe.
Top Review by Maito
Tasty. I made this for the two of us and used one tiny chicken breast (1/3 #) so the dish would be less meat centric, but kept the other portions pretty much the same, and it worked well. I also used less salt and made it far less spicy in the pepper/red pepper/curry department (I make my own Recipe #174350, so it is really hot). The cilantro garnish really adds something to this, I wouldn't skip it. Really good flavors.
- 1 tablespoon olive oil
- 1 (3 lb) chicken, deboned and cut pieces
- 2 garlic cloves, crushed
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, diced
- 1 large potato, diced
- 1 teaspoon ground cumin
- 1 tablespoon curry
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 cup water
- 1⁄4 cup unsalted natural-style peanut butter (I only use 1Tbsp)
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- cilantro or parsley, to garnish
Directions See How It's Made
- In a large dutch oven heat oil over medium high heat.
- Add chicken, and brown.
- Remove chicken from pan and set aside.
- Reduce heat to medium low, and add garlic, onion and potato, celery and carrot to the pan.
- Saute for 2 to 3 minutes.
- Season with cumin, curry, black pepper, red pepper and salt.
- Return browned chicken and accumulated juices and add water to the pan.
- Place lid on pot and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans.
- Make sure the peanut butter is blended into it. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender.
- Remove from heat, adjust seasoning, sprinkle with cilantro and serve.