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When a stew contains PEANUT BUTTER, you know you're in for an adventure.

Ingredients: • 3 tbsp (45 ml) oil, preferably peanut • 3 lb (1.4 kg). chicken, cut into serving pieces, or an equal amount of chicken pieces (legs and thighs, etc.) • 3 large cloves garlic, chopped • 1 large onion, chopped • 1 medium potato, scrubbed and diced • 1 medium sweet potato or yam, scrubbed and diced (can use canned) • 1 15.5 oz (434 grm). can garbanzo beans, drained (optional) • 1 red or green bell pepper, chopped • 1 can chopped tomatoes (optional) • 1 cup (225 ml) chunky peanut butter (smooth, if you prefer) • 3/4 cup (175 ml) coconut milk • 1/2 cup (125 ml) chicken stock or bouillion • 1 tsp (5 ml). cumin, ground • 1 tsp (5 ml). coriander, ground • 1 tsp (5 ml). black pepper • 1 tsp (5 ml). red pepper flakes • 1 tsp (5 ml). salt, or to taste

Preparation: • In large, deep saucepan or Dutch oven, heat the oil on a high heat. • When very hot, brown the chicken pieces very quickly and remove from pan; set chicken aside. • In same pan, set heat to medium and add the garlic, onion, and all the other vegetables (except for the garbanzo beans, which go in at the end, if using them.) - you may need to add more oil at this point if too dry. • Stir and cook for 3 to 4 minutes (careful not to burn the garlic, it will taste bitter!). • Add the spices and seasonings and continue to stir around for a few seconds. • Add the reserved browned chicken with all its juices and the chicken stock and coconut milk; stir to combine. • Cover with lid and simmer for 10 to 15 minutes, stirring occasionally. • Remove lid and add peanut butter and the garbanzo beans, if using them; stir until everything is well combined. • Replace lid again and simmer for 15 to 20 minutes, or until chicken and potatoes are tender and cooked. • Remove from heat and taste to adjust seasonings. • Serve!

Mal's Notes: • The above recipe is what is found on the website below. I altered it a bit by including the following: • 1 can drained black beans • extra potatoes • extra sweet potatoes • extra chicken stock • doubling all the spices (except the red pepper flakes—too spicy!) • we also used vegetable oil instead of peanut oil • and for chicken, we used rotisserie chicken • we also didn't use the optional tomatoes, but did use the garbanzo beans

Original recipe found here:

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current06:23, December 10, 2014Thumbnail for version as of 06:23, December 10, 201404:02480 × 269 (23 KB)Cruzdbluz (Talk | contribs)created video


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