African Chicken Stew

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.

oh.....my....gosh.....this 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 allrecipes.com recipe I have ever made.

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!

Wow - was this easy and delicious! And anything that my picky son eats, I will surely make again. My husband couldn't stop complimenting the dish while he was eating. I put it together just slightly differently. I sauteed carrots, celery, and onions with sweet potatoes. I eye-balled the peanut butter and tasted as I put it in. I also used homemade chicken stock instead of water. The other reviewers complained that it was spicy, yet bland, so I dredged the boneless thighs I used in a mixture of flour, cumin, ground corriander, salt & pepper before cooking in a little olive oil. I did also let this sit for a day before serving. Easy and delicious. Just the way I like it! Thanks so much for the post!

i too took the advice of others and suggest the following modifications: 1. added 1 cup of chicken broth or water 2. 1/2 cup peanut butter instead of 3/4 cup 3. 1/2 teaspoon extra red pepper flakes (if you like spicey). 4. added celery and green onions. next time i would like to try this recipe with chicken breast as i don't really like the gamey flavor to dark meat chicken.

i was nervous to make this because of the love/hate response to this recipe, but it was very very good. i used pork instead of chicken because i was too lazy and it was already cubed. i did doctor a bit, using chicken broth instead of water, and adding a tbsp of brown sugar, as well as a tsp of cayenne. i went half on the pepper and used 1/2 cup of peanut butter, and added carrots and two tomatoes. eaten with baguette, with the winter salad from this website, and it was quite exotic and marvelous. very stick to your ribs. an absolute must: topping with fresh cilantro before serving. will make again for sure.

My husband and I both really enjoyed this dish, although the next time we make it we'll alter it a little. I wouldn't suggest serving it to kids, unless you cut down on the spices. It was very easy and quick to make, we'll probably be having it at least once a month.

This is delicious! If you like peanut sauce type food you will love this. I went 1/2 on the red pepper flakes and black pepper only because we don't care for things too spicy but if you like hot go all the way! I also used chunky peanut butter (1/2 cup). 5 star from us!

Delicious! I read the other reviews and also added an extra cup of chicken broth, and used turnips, carrots and celery. I served over brown rice with plenty of fresh cilantro. A nice cool cucumber salad or green salad is needed to "cool" it off. Look forward to having this again soon. I only made half the amount, but next time I may make it all and freeze portions. I can't think of a better meal to come home to on a cold, stormy night.

Yummy! I added a can of chicken broth and less peanut butter.

Wow. Honestly, half way through making this, I was convinced I wasn't going to like it, I couldn't imagine all of those flavors together, but it was SO SO good! Of course, I tweaked. I used chicken broth in place of water. I added one can of stewed tomatoes. I added carrots and an extra potato, also some frozen spinach. I also just sauteed the onions & garlic together, then just added everything into that pot and let it simmer for an hour & 1/2. I also omitted the red pepper flakes, since I was serving it to small children. Served it over brown rice and corn bread on the side. AMAZING! Seriously one of the best meals I've ever made. I can't wait to have left overs tomorrow!

Yum! I made this last night. The flavor is wonderful and spicy, but I think it needs a little more liquid. EDIT - 5 years later, this is still one of my favorites. I use cooked chicken to save time, which definitely requires additional liquid. I also double the potatoes to eat without rice. When I am low-carbing it, I skip the potato and rice and double or triple the chickpeas. It's alway delicious!

This was yummy!! I added a can of diced tomatoes with jalapenos instead of water, and I used a couple of chicken boullion cubes too. It was DELICIOUS! Make sure you chop your potatoes nice and small so that they cook all the way through. Fresh cilantro is also REALLY good to include.

I have to admit, I was a bit worried about making this after reading some of the reviews, but it turned out GREAT! I did make a few adjustments. I added 1 large carrot, 2 stalks celery, 1 can diced tomatoes, an extra clove of garlic and I used 3 heaping tablespoons of natural peanutbutter instead of 3/4 cup. I also substituted 1 1/2 cups of chicken broth (from bouillon cubes) for the water and served it over brown rice. My potato cubes were pretty large so I ended up cooking for about 30 minutes after I added the peanutbuter and garbanzo beans. My husband and I were VERY pleased with the outcome and will definately make this again and recommend it!!!

i loved this recipe. my husband is from S.Africa and this reminded him of some of the spicy foods from home. i can't usually eat hot foods, but i really enjoyed this and the peanut butter adds such a unique flavor.. m.roulez

Excellent! I halved the recipe. I used one stalk of celery, one carrot, 1/2 lg. onion, 1/2 cup chopped red pepper, one potato, and 1.5 lbs of chicken breast cut up. I halved the spices and it was spicy enough! Made 1/2 cup of homemade peanut butter and skipped the garbanzos altogether. Great over rice! I have been making this recipe for years now, just made it again 5/10/2010. Yum!

I've never given a recipe only one star before...until now. I even like all the ingredients! I followed the recipe with one exception, I followed the other reviews suggestions and cut the peanut butter back. No amount of peanut butter could make me like this dish. It was not very good. We are waiting on Pizza Hut right now.

We LOVED this!! I added a can of fire roasted diced tomatoes, doubled the spices and added about a teaspoon of cinnamon. Also, I used sweet potatoes instead of white potatoes. I doubled the recipe and froze half of it for another meal. It thawed beautifully and tasted wonderful!!! My husband doesn't usually like meals like this, but he LOVES this one!! It’s now become a regular meal for our family. This is super easy to make in the crock pot. I serve it over jasmine rice and top it with golden raisins and chopped peanuts.

This was absolutely delicious. Just the right amount of spice, love the peanut sauce. Substituted cabbage for beans and it was excellent. This one is a definate keeper

My boyfriend's family is from Zimbabwe and I love every chance I get to try her cooking. Always flavor-able and delicious! She usually makes a spinach with peanut butter and while I don't care for it, I've come around to the flavor of it in savory food because of her cooking. So I modified this recipe and added spinach & fresh tomatoes, chicken stock, brown sugar and less peanut butter. It's soo good & I wish I knew how to make their staple food sadza to go with it!!

I love love love this stuff. We've made it several times. I do use sweet potato instead of potato--start with fresh ones; canned are too soggy. Also, this time I added more garlic, which was pretty tasty. I hate leftovers, but I could eat this stuff three days in a row. Oh, it's good with joloff rice.

This stew was... AMAZING! I followed several suggestions. I made the soup with HOT salsa in place of the crushed tomato. I doubled the garlic, onion, spices, and added approx 2 tsp curry, 1 tsp paprika, and 1 tsp cayenne pepper. I used about 2 lbs boneless skinless chicken breasts/thighs, dark red kidney beans instead of garbanzo beans, instead of water I used 2 cups fat free, low sodium chicken broth, and I actually used the full amount (2/3 c) or so CHRUNCHY peanut butter and thought it tasted tremendous. My husband absolutely LOVED this and he is a pretty picky eater. I had very high hopes for this and it delivered in every way possible. My hubby is actually sitting here right now telling me to add some things. He wants everybody to know that we loved this with Indian Tandoori Naan. We bought it from Trader Joe's in the Curry flavor, sprayed butter spray on it and baked in the oven until browned. This bread is wonderful to sop up the delicious flavors of the African Chicken Stew. I would give this 100 stars if I could!!!!!

oh... my... GOSH! This recipe sets a whole new standard of AWFUL! All in all, I wasted three lbs of chicken, a jar of natural PB, and money on spices I will probably never use again. WE ABSOLUTELY *HATED* THIS! We're on our way out to dinner now. What a waste.

I loved this stew. Thick, hearty, peanutty. It's like being on an African safari, except without the $3000 trip. I didn't have any garbanzo beans so I left those out and I also added jalapenos, which spiced it up nicely.

WoW! Our most thanks for this one! I added a bit more crushed red pepper flakes as we like HOT, otherwise no changes. What a great filling meal! Thank you so much for the post! We will indeed use this for years to come! Thank you thank you!

As my baby and I enjoy the "exotic" dining experience(s), we keyed right in on this and could not have been happier with the result. What a delight! Brought what little was leftover to work and made my co-workers jealous...

This recipe is definitely a keeper! I did elaborate on it and added carrots, okra and tabasco. I'm sure next time I'll add different veggies but the basic recipe is great because no matter what you throw in it's tasty!Thanks!

Yummy, and VERY filling with the potatoes, chick peas, peanut butter and rice! My husband hates chick peas and my father doesn't care for peanut sauce, but both liked this recipe. I used 2 cups of chicken broth instead of 1 cup of water, reduced the peanut butter to 1/2 cup, and increased the potato. This helped to balance out the strong peanut taste that so many reviewers complained of. The potatoes disappeared into the sauce when diced - not sure if this was the intent, but it likely contributed to the "thickness problem" that many reviewers have mentioned. I also found that my stew was a rather pale "I-need-help" beige, as opposed to the appealing rich brown sauce shown in the picture, but the taste was fine. Would likely add some colorful veggies to it next time to brighten it up. Also, I cut the pepper flakes down to 1/2 tsp for a milder flavour. Wonderful, interesting recipe - thanks!

This was a great recipe with some modifications. I boiled my chicken and took the meat off the bone then used the broth instead of water and a can of Rotel tomatoes. I used 1 large sweet potato instead of white and sliced up 3 or 4 carrots in it. I also used black beans since that's what I had on hand. I had about a half head of cauliflower that I chopped up and threw in. I used regular chunky peanut butter- about 3 heaping tablespoons. After I got it all going and tasted it, I saw what other reviewers were talking about. I found it to be quite bland, even with all the spice! I pretty much doubled the garlic, onion, cumin, black pepper, red pepper flakes then added curry and paprika to the mix. It definitely made it better and the next day was great! This is something that needs time to meld together to be a really, really good recipe. It made alot, so I ate on it for about 3 days and was not disappointed with the left overs at all. I will be making this again.

Made this for my whole family. Everyone enjoyed it and finished their plates!

First of all, I just wanted to say that this is a wonderful meal! This is for nagymom below asking how to cut the fat. 32 of the 35.5 grams of it comes from the peanut butter. The good news is that with natural peanut butter, it's easy to get rid of. Just don't stir it, but pour off the fat and use the peanut butter underneath. It'll be reeaaally thick, but I think it mixes in just fine. Alternatively, you can use low-fat peanut butter, but I don't think that it tastes nearly as nice. Hope that helps!

Great dish! ! It has an asian or thai flavor. I used half the peanut butter(which was also reduced fat) and oil to reduce fat and calories and it was still a terrific dish.

I'm moving to Africa if all the food is this good!!!!!

This was EXCELLENT! Granted, you have to like spicy, exotic foods :) I modified the recipe by using 4 chicken breasts cut into pieces and also used some of the other suggestions here: chicken broth instead of water, added a can of diced tomatoes, 2-3tbsp. peanut butter.

Fast, easy, and delicious! This will definitely become a family favourite! I cut the amount of black and red pepper in half to make it milder, also I added an extra cup of water after the peanut butter was added because it got so thick.

This recipe definitely deserves 5 stars and is worth cleaning and deboning a chicken. I used regular peanut butter and did not have coriander seeds, so i doubled the cumin. Tastes fabulous! I keep swatting my husband's hand because he keeps snooping! Next time, I will add cilantro and double the recipe so I can freeze some for later!

I think most of the people who didn't like this recipe probably don't enjoy African cuisine as a whole. My own observation are: too much peanut butter. My in-laws are from Liberia so I'm pretty well versed in west African cooking and they NEVER use this much peanut butter. The idea is for the peanut butter to ENHANCE the dish, not to be the main flavor. I used a heaping tablespoon myself. I rarely use pepper flakes, I just cut a ripe serrano pepper in half and toss it in. We're not big fans of garbanzo beans, so we used lima beans instead. Overall, great recipe. I wish more West African recipes were on this site!

This dish was quite easy and fun to make! I should mention, however, that for an inexperienced chef like myself, the "10 minute" prep time actually lasted 45 minutes by the time I'd skinned/deboned/diced my chicken, chopped my onion (which included occasional retreats to the bathroom to splash water on my eyes), and collected all the pieces of the garlic cloves I'd managed to send flying through my kitchen while crushing them. The result was wonderful, however -- an extremely filling, thick, delightful stew that should feed me for days (no easy task)! Was great with rice, but I also found that french bread begs to be covered with this stuff and eaten. I know what I'm bringing to the next potluck!

This was an excellent dish, and easy to prepare. I used chicken breasts instead of a roasting chicken and it worked just fine. I pan roasted them first, seasoning with salt, pepper, onion powder and paprika. After they finished cooking, I cut the chicken into small pieces. My husband liked this so much, he asked me to make it again!

This was EXCELLENT! The first time I made this I took the advise from other reviews and added celery and reduced the peanut butter a bit, but when I made it again according to the recipe it still was phenomenal! This is a great recipe because you can throw in whatever you happen to have on hand and it still turns out tasting really good.

This recipe did not work for me, the sweet potatoes became mooshy and I had to keep adding liquid to the pot as it cooked. I was disappointed with the flavors of the dish. Glad others had more success. Peace.

this is one of the best recipes i've found on allrecipes. mmmmmmmmmm. i doubled the spices and added some extra red pepper because we like it spicy around here. this recipe is delicious!

This Recipe was a absolute hit!! Made this dish for the first time ever on Thanksgiving day and my entire family enjoyed it!!!! I did use the advice from others and added chicken broth to thin out the sauce, and omitted the potatoes and it turned out FANTASTIC!! Will surely make again and again. Flavors are absolutely wonderful! Thanks Leah for submitting a superb recipe

As previous posts indicated you look at the ingredients and wonder how this will taste. This was really good. I doubled all the spice requirements and it came out great. I served over brown rice but you could use white no problem. I used the chicken broth instead of water, you may want to add a little more than called for as my got a little dry at the end. But we will add it to the list to make again. My kids are beginning to wonder what strange recipe my Dad will make next, Garbanzo beans and peanut butter?

even cold leftovers of this are great! very nice recipe, definitely making again.

Loved this! I used my slowcooker and didn't bother to debone the chicken and added celery and cabbage to it. I let it cook on high for 4.5 hours and it was perfect, just the right amount of soup. Peanut butter was not overpowering at all!

I made this recipe for a date night, and my husband who worked in Africa for a time loved it! I added carrots as one suggested and used broth instead of water. I also used chicken breasts. I served a fresh fruit drink of coconut milk, bananna, and pineapple juice on the side. Nice meal : )

I made this dish, and I must say that it was delicious, especially with a few changes. I did use chicken broth instead of water. I also added a can of diced tomatoes with basil, oregano and garlic which I allowed to really cook in the stew to absorb all the flavors. I also added only about 1/2 cup of peanut butter and I left off the garbanzo beans, and really did not feel that anything was missing. It was perfection... a hearty meal that was hard to stop eating!!! Love it.

Awesome! I have five children and they all had seconds! The spices and peanut butter blend to make a wonderful flavor! Try it!

Very good! Little nervous about trying this but it was simply wonderful. My husband loved it! The peanut butter and spices blended nicely tasting like our favorite Thai dishes!

Excellent dish. This can also be made vegetarian by increasing the potatoes and eliminating the chicken, which doesn't change the dish much at all. We served it over saffron rice and with grilled Naan bread. Very easy to prepare.

This recipe scratched some primordial wishbone food itch for me! It was FANTASTIC! So simple & so satisfying. I used leftover turkey that we smoked for thanksgiving. I will use this recpe again & again! Thank you! DELICIOUS!

This was great! I did make a few modifications - instead of a whole chicken (which we didn't have) I used 4 whole legs (drumsticks and thighs) - had no coriander so I used cinnamon. Yams instead of potato - threw in some spinach and coconut milk.

Wow, it seems like you either love or hate this one. I'm on the fence however. I put everyting in a crockpot and replaced the potatoes with sweet potatoes. It didnt turn out looking as good as the picture and just from the looks of it my husband wouldnt even taste it. So, he didnt have dinner that night and I had to throw the left overs out. It's a very filling meal served with french bread or rice, and the flavor is pretty good. I just didnt think it was five starts good

I received a vigorous nod and a "two thumbs up" from Him Indoors when I asked if I should make this recipe again. I made a few alterations to the original design as advocated by earlier reviewers - adding more veg, using stock rather than water, tossing in some tomato passata, decreasing the amount of peanut butter - all to spectacular results. If you're looking for a rich, spicy dish that gets on famously with red wine, look no further!

This is a very tasty recipe. I also only used half the amount of peanut butter. Next time I make it I will add some veggies to make it more colourful. Colorwise it doesn't look very appitizing. But it sure it delicious.

Loved this recipe! My husband was a Peace Corps volunteer in Guinea for two years. He said this peanut sauce really brought him back to the west African cuisine he had there. I substituted sweet potato for the white, used a can of chicken broth instead of the water, and added a few handfuls of baby spinach before adding the peanut butter and garbanzo beans like another poster suggested. DELICIOUS! Also very easy. We will have this again for sure. Oh, and I didn't have natural peanut butter. I just used Jif and it was fine. I served this over brown rice. Next time I think I'll try it with naan.

This soup was "interesting", it just didn't live up to it's expectations. I took the advice of others, used less peanut butter, added chicken stock, curry and extra veggies. It still didn't cut it, it made a lot too. What a waste of food.

Amazing! One of my faves!

I enjoyed this recipe, and I'm making it again tonight. If you, like me, found it a little bland even with extra spice, try adding a tablespoon or more of a good curry blend. It did the trick for me and made it so much more flavorful!

I added a large handful of baby spinach, also celery, carrots and parsnips since I am avoiding potatoes. Next time I will use more of them because the parsnips were a nice rare bite in the stew. (I only used one carrot, one parsnip and 2 celery stalks.) I wanted to try something to "brighten" it up...oddly enough, a few packets of Taco Bell Fire sauce added some nice oomph to it.

Very tasty, but I did make less servings while keeping the spices the same. Also it was very thick after adding the peanut butter, it was overly peanutty and bland. I thinned it out with a little apple juice topped with cilantro and it was amazing. Served with yellow rice.

I made this for dinner with chicken breasts and it was delicious! My family doesn't like it spicy so I cut back on the red pepper and they loved it! I added tabasco to mine, I like it hot! What a hit!

AMAZING. I did alter the recipe due to what I had on hand, e.g. carrots, celery, red and green pepper, sweet potato, cayenne pepper rather than red pepper flakes, and chicken broth rather than water. I also marinated the chicken in a lemon juice marinade beforehand. I tasted the stew after 1/2 c. peanut butter (crunchy) and decided that was enough for my personal preference. However, the peanut butter taste seemed to mellow a bit overnight, so next time I will go ahead and add the full 3/4 cup. My husband, who does not necessarily enjoy trying new dishes, LOVED it. We are actually fighting over the leftovers. I am planning to make a vegetarian version for a pitch-in at work. Thanks for sharing!

This is a fabulous recipe full of flavor. I had all the ingredients on hand. The garbanzo beans mellowed the spices perfectly. I added 1 tsp. sugar and a little extra water and served it over white rice. A bit too spicy for the kids, but my husband and I loved it. This is a keeper, thanks Leah.

This is a family favorite. I do not use the garbanzo beans. I usually saute in rendered bacon fat and crumble the cooked bacon on top at the end. I also finish the dish with a light drizzle of toasted Sesame oil.

I wish there were a 1/2 star option, because 3 seems too low and 4 too high. This was good. Like other reviewers, I just found it bland. I used chicken broth instead of water, added more salt than called for, added carrots, cayenne pepper, even a little brown sugar towards the end b/c it was so lacking. But still it wasn't enough. It was good. It wasn't great and it seemed like it should have been. I can't put my finger on what was missing. I probably won't make again.

This is delicious. Spicy! After reading the reviews, I also used sweet potato in place of the regular potato and added a few carrots. Also, I didn't have any chickpeas / garbanzo beans, and can only imagine that it would be even better with them. Can't wait to make it again.

This was very good. I made it for my picky husband and he actually liked it. I think next time I may use less red pepper because it had a little too much zip. This was very tasty and very different!

This is a great dish to change up your nightly meals. It can easily be modified to your taste. I used chicken broth and less peanut butter like others suggested. Add the peanut butter a little at a time to see how much you'd like. I used Peter Pan creamy PB vs. the natural style and it was fine. I might use a little less pepper next time, but overall this has a great flavor and will definitely become a regular in my home.

this was excellent! even a novice cook like me couldn't mess it up too much. i think i cooked it a tad too long -- it should have been ... wetter. but it was absolutely delicious! thanks so much!

I didn't add any red pepper flakes. So, mine was only a tiny bit spicy from the curry powder. Also some toddlers from family that eat spicy are able to eat spicy foods from a young age (not mine). -- This is a keeper for a weeknight dinner. My 2 year old son happily ate quite a lot of it. I used cubed skinless chicken breasts and canned chicken broth instead of water like on of the other reviewers suggested. I used half a teaspoon of curry powder instead of the ground corriander because I didn't have any and none of red pepper (and I thought it was spicy enough) and only 1/2 cup of peanut butter (it looked thick enough with the 1/2 cup).

Not bad - could have used a little more liquid and a little less pepper (maybe 1/2 tsp). Thank you!

This recipe was delicious! Served it over brown rice and enjoyed the leftovers for days! I made a few changes: -I used 2lbs chicken breast -added about 1 cup of chopped carrots -doubled the spices: doubling the spices gave the dish a nice kick, and everything balanced very well with the peanut butter. When I make this dish again (and I will make it again!), I will probably add more water and peanut butter to make more sauce since I found myself craving the spicey PB sauce on everything.

It was very Sticky and not very smooth at all. My Husband and his friend like it a lot when they added a little tabaso sauce. I think instead of potatoes I will use turnips, to give a sweet taste. I'm going to try it one more time. I would take the suggestion to add 2 cups of chicken broth and cut the peanut butter down to 1/2 cup.

I made this last night using cut up chicken breast tenders. My husband LOVED it! The next time I make it, I will cut the black pepper in half, as it was a little too much for me. This will definitely be a "keeper" in this household.

It had a strong peanut butter taste. My fiance liked it.

This is great but very rich so serve with rice.

Very good, warming, and satisfying dish. At the last minute I discovered that I didn't have ground coriander, so I used 1 tsp of curry powder instead of coriander and cumin (since curry has both). The taste was great! Used 2 cups of chicken broth, and additional 1/2 tsp of red pepper flakes.

very tasty...i substituted firm tofu for the chicken just to make it a little heart healthier, and i also added a little garam masala curry powder, which was a nice touch. needs a bit more water (or broth) because it was a little thick and sticky. but overall very satisfying.

Love this recipe!!! I omitted the potatoes since I did not have any, but with the garbanzo beans I did not even miss 'em. I also added some shrimp and 1 fresh diced tomato, and dissolved chicken bioullion in the water before adding it. And I only used 1/2 cup of peanut buter. Oh--and I threw in some curry powder too! I think next time I will add some peas and more tomato---there is plenty of room for variation. FABULOUS recipe--Easy, FAST and absolutely delicious!!! Thanks!

Mmmmm...definitely worthy of a five star rating. Despite its origins, this is the perfect stick-to-your-bones meal for those harsh northeastern winters. I added more garlic (of course) and served the leftovers over hot buttered spaghetti. Strange, I know, but good!

Loved this recipe! My husband was a Peace Corps volunteer in Guinea for two years. He said this peanut sauce really brought him back to the west African cuisine he had there. I substituted sweet potato for the white, used a can of chicken broth instead of the water, and added a few handfuls of baby spinach before adding the peanut butter and garbanzo beans like another poster suggested. DELICIOUS! Also very easy. We will have this again for sure. Oh, and I didn't have natural peanut butter. I just used Jif and it was fine. I served this over brown rice. Next time I think I'll try it with naan.

I served this for guests, and it was a HUGE hit. My kids asked for seconds, though our friends' kids barely touched it. (Mine are ages four, five and six, and theirs are 3 and 2, so age might have been a factor.) I added celery and carrots, and thought it was wonderful! Thank you for the recipe, Leah.

I made this during the holidays and it was really good. I did not have pepper flakes nor cilantro - but used paprika, chili powder and cumin. It was really good - surprisingly. I put all the ingredients in the crockpot and let it cook all day - I did not use water, but used chicken stock instead.

I cut this recipe in half and found there was not enough liquid to keep "simmering" - all of the liquid had cooked off, so I added more which also cooked off. I didn't cook near as long as the recipe stated but everything was overdone and it turned into a big mushy mess. It was ok, but probably not something I would take the time to cook in the future.

I made this for the Dr. I work for. we are trying to stay away from processed foods, with super sugar and hydrogenated oils. This was a winner. I didn't use as much hot pepper falkes and I substitutted chili powder for cumin as I was out. I also used a sweet potato (not white) and added some mixed vegtables. The Dr. and my husband were very pleased

I absolutely love this recipe. It was wonderful over rice! Used red potatoes instead of regular and added the turnips and some raw peanuts and what a hit! It's even better cold in flour tortillas with tomatoes and onions. Best sandwich ever!

This recipe sounded very interesting and I was anxious to try it. I found that the all natural peanut butter was way to overwhelming in the recipe. It hid the flavors of the rest of the ingrediants. If you LOVE peanut butter than you will love this.

Much to my surprise, we all loved this. I used ground red pepper rather than the flakes, as that's what I had on hand, and used a sweet potato rather than a white one. This was really tasty. We will enjoy this again. Thanks for sharing!

Absolutely delicious! My husband loved it as well. I didn't have cumin so I used curry powder and only half the red pepper flakes as my husband can't eat a lot of hot pepper. I had to add 3 times the amount of water as my pan lid wasn't tight and we had plenty of sauce. I also used 1/3 cup of peanut butter so it didn't overpower the dish. Wonderful - a keeper!

I used chicken broth instead of the water. Cooking a whole chicken and adding it is what I recommend over using chickent breast. Absolutely a favorite!

My family liked this recipe. I served it with rice and it was good. It was a little pasty, but I think it was the combo of the stew with the rice. Next time I will omit the rice and serve it with a bread.

My husband really liked this recipe, but I thought it was missing something, and was perhaps a little on the dry side.

This was a very tasty dish. I forgot to add the Garbanzo beans, and I did add extra water to thin it some, but will be making it again.

great authentic recipe. don't ask me why, but i added a super-ripe mashed banana. i threw all the raw ingredients into the crockpot and cooked for about 6 hours. awesome.

I used sweet potato instead of potato, chicken broth instead of water, and black beans instead of chickpeas. This is a great pantry recipe. I thought it was good but not great -- a nice combo of flavors and change of pace but a bit too heavy for me. My husband LOVED it, though. I'll probably make it again but not often. Very stick-to-your-ribs and flavorful. The cooking times were all right on target for me.

I have made this several times now – it is wonderful! I use skinless boneless thighs to get the best result. I substitute chicken broth for the water, double the spices, always use a potato and the peanut butter I have on hand. This has become one of my husband’s favorite dishes even though he says he doesn’t like chicken! Thank you for such a great recipe!

My family loved this!