I am not sure how authentic it is but we sure liked it. Most African Chicken Stews have peanuts or peanut butter in it but I didn't want that flavor tonight. This is a bit sweet, but savory also. It got 2 thumbs up all around. No one was crazy about the chickpeas except me but I liked the texture.
African Chicken Stew
2 large or 3 smallish boneless skinless chicken breast - from happy free range chickens if possible Or thighs or a combination -
1TBS coconut oil
1 large onion diced (largish chunks are ok)
3 whole carrots peeled and sliced
3 or 4 cloves of garlic minced
1 large can fire roasted tomatoes or home canned tomatoes
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp tumeric
2 tsp honey (I just squirted some in the pan)
1 cup sliced zucchini or summer squash
1 cup sliced bell peppers - green, red and orange if you have it.
1 cup chickpeas (garbanzo beans)
1/2 cup golden raisins
In a large stew pot saute' onions and carrots in the oil over medium heat.. Slice the chicken into strips and then into smaller pieces - I slice my chicken horizontally first so you get 2 thin-ish pieces. Turn up the heat to medium high and add chicken and minced garlic stirring to combine. Put lid on and cook for about 2 minutes. Uncover and stir well. Add in your tomatoes, cinnamon, cumin, tumeric, pepper, honey, zucchini and bell peppers. Stir again and cover - boil for 10-15 minutes (you want your carrots soft) uncovering to stir occasionally. Add chickpeas and raisins, stir and cook a couple minutes more to heat through.
I served this over rice but it would be great with couscous.
I am linking this to Monday Mania @ The Healthy Home Economist, and I am excited to also be linking it to the Hearth and Soul Hop! Plus The Homemaking Link Up @ Raising Homemakers