AFRICAN CHICKEN STEW

1 Tbsp olive oil
1 (3 lb) chicken, cut up into bite-sized pieces
2 cloves garlic, crushed
1 onion, chopped
1 large potato, scrubbed and diced
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp fresh-ground black pepper
1 to 1 1/2 t crushed red pepper flakes
1 tsp salt
1 cup water or chicken broth
3/4 cup natural-style peanut butter, unsalted
1 (15 oz) can garbanzo beans (chick peas), drained and rinsed

NOTE: You may add the following: carrots, turnips, or celery.

In a deep, wide skillet with tight-fitting lid, heat olive oil. Add chicken pieces and brown quickly over high heat. Remove chicken and reduce heat to medium low.

Add garlic, onion, potato, and choice of vegetable. Stir for 2 to 3 minutes. Add all the seasonings and stir to mix well. Be careful to not brown the garlic.

Add the water or broth, and chicken plus accumulated juices. Cover and simmer for 15 minutes, stirring occasionally.

Add beans and peanut butter, stir well to smooth the peanut butter. Cover and simmer for 10 minutes, or until chicken is no longer pink and vegetables are tender. Remove from heat, adjust seasoning, and serve.

Serving Suggestions:
Make this dish at least a day ahead and refrigerate until serving time. It is great served over white rice. You may wish to garnish with fresh, chopped cilantro, parsley or unsalted peanuts.

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DIFFERENT WHITE RICE

4 cups plus 2 tablespoons of water or salt-free broth
2 teaspoons olive oil
2 cups white rice
2 large garlic cloves, crushed (not minced)
1 teaspoon dried parsley flakes
1 teaspoon salt or salt substitute
1/2 teaspoon salsa seasoning, (OR 1/4 teaspoon red pepper flakes and 1/4 teaspoon chili powder)

Measure out the water and reserve. (If using an electric rice cooker, place water in the cooker now.)

In a teflon saucepan, heat the oil over high heat until it shimmers. Add rice all at once and stir with a wooden spoon. Add the garlic, parsley, salt, and salsa seasoning. Continue to stir until perhaps a third of the rice grains are turning a whiter color. Do not let the garlic brown!

Pour rice into the rice cooker, or pour the water into the pan all at once.

Instructions if you do not use a rice cooker: bring rice to a hard rolling boil. Cover and turn heat as low as possible. Cook until rice is tender and all liquid is absorbed.