Ingredients:
1 tablespoon olive oil
2 boneless skinless chicken breast halves, cut into strips
1 medium onions, chopped
2 garlic cloves, chopped
1 large sweet potatoes, peeled and cubed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1 1/2 cups chicken broth
salt and pepper
1 (15 1/2 ounce) cans garbanzo beans, undrained
1/4 cup peanut butter
Directions:
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 sweet potato to the pan; cook for 5 to 7 minutes. Season with cumin, coriander, red pepper, and salt and pepper.
Mix in chicken broth and browned chicken. 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 well. Replace lid to simmer for 2 more minutes.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.