"This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a ‘whatever is handy now’ recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts.”Original Recipe Yield 6 servings  Ingredients1 tablespoon olive oil1 (3 pound) roasting chicken, deboned and cut into bite size pieces2 cloves garlic, crushed1 onion, chopped1 large potato, diced1 teaspoon ground cumin1 teaspoon ground coriander seed1 teaspoon ground black pepper1 teaspoon crushed red pepper flakes1 teaspoon salt1 cup water3/4 cup unsalted natural-style peanut butter1 (15 ounce) can garbanzo beans, drained and rinsedDirections In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet 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 in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve. allrecipes.com