Chicken Peanut Stew

The Truck Food Cookbook, p. 116

1 tablespoon olive oil

2 pounds boneless, skinless chicken breasts and thighs, cut into bite-size pieces

4 medium-size red potatoes, diced

1 onion, chopped

2 cloves garlic, peeled and crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon freshly ground black pepper

1 teaspoon crushed red pepper flakes

1 teaspoon salt

¾ cup chunky natural peanut butter

1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained

Red potatoes are best potatoes.

Heat the olive oil in a large skillet with a tight-fitting lid over medium-high heat. Add the chicken and cook until browned, 3 to 5 minutes. Remove the chicken from the skillet and set it aside.

Reduce the heat to medium-low, add the potatoes, onion, and garlic to the skillet and cook, stirring, until the vegetables soften, 2 to 3 minutes. Sprinkle the cumin, coriander, black pepper, red pepper flakes, and salt over the vegetables and stir to mix well. Add 1 cup of water and the browned chicken and stir to mix. 

Already so much going on!

Increase the heat to medium-high and let the water come to a boil. Immediately reduce the heat, cover the skillet, and let the chicken and vegetables simmer for about 15 minutes, stirring occasionally.

Add the peanut butter, stirring to blend well. Add the chickpeas, cover the pan again, and let simmer until the chicken is cooked through and the potatoes are fork tender, about 10 minutes longer.

Stews aren't ever especially photogenic, are they?

My Rating: 4/5 "Love the pop! that the spice mixture gives this. It adds a pleasant heat to the meat and potatoes. And thanks especially to those potatoes, this stew has a very welcome comfort-food vibe. Hooray for Ethiopian food!"