Spicy African Chicken Stew - cooking recipe

Ingredients

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

Preparation

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.