West African chicken mafé (chicken stew in peanut sauce)
West African chicken mafé (chicken stew in peanut sauce)
West African Chicken Mafé is a rich and flavorful dish, combining tender chicken, creamy peanut butter, and a blend of warm spices. This gluten-free and dairy-free stew is perfect for weeknight dinners or special occasions, offering a savory balance of peanut, tomato, and coconut milk flavors. Traditionally served over rice, this dish is comforting and easy to prepare.
Equipment
- Nonstick skillet or frying pan
Ingredients
- 2½ lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1½ lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 3 tsp chopped garlic divided
- ½ - 1 tsp ground cayenne pepper adjust to taste
- 2 tbsp vegetable oil
- 1 small yellow onion finely diced
- 1 small red bell pepper finely diced
- ½ green bell pepper finely diced
- 1 small jalapeño seeded and finely diced
- 4 cups chicken broth low-sodium
- ½ cup smooth peanut butter
- 1 tbsp tomato paste
- ¼ cup canned chopped tomatoes drained
- ½ tsp dried thyme
- 1 tsp grated fresh ginger
- ½ cup coconut milk
- ¼ cup chopped cilantro or parsley for garnish
Instructions
- Prepare the Chicken:In a large bowl, combine the chicken pieces with salt, black pepper, 2 teaspoons of garlic, and cayenne pepper. Toss well to coat the chicken evenly with the spices. Set aside.
- Brown the Chicken:Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the seasoned chicken in batches to avoid overcrowding. Brown the chicken on all sides, then transfer to a bowl and set aside.
- Sauté the Vegetables:In the same pan, add the diced onion, red and green bell peppers, remaining garlic, and jalapeño. Sauté for about 4-5 minutes until the vegetables soften.
- Simmer the Stew:Pour in the chicken broth and let the mixture simmer uncovered for 20 minutes. Stir occasionally.
- Add Peanut Sauce Ingredients:Lower the heat to medium. Stir in the peanut butter, tomato paste, canned tomatoes, thyme, grated ginger, and coconut milk. Whisk until everything is well incorporated, and cook for another 2 minutes.
- Finish Cooking:Return the browned chicken to the pan. Simmer uncovered over low heat for 30-40 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
- Serve:Garnish with chopped cilantro or parsley. Serve hot over rice.
Notes
- Heat level: Adjust cayenne pepper based on your spice preference. You can omit it for a milder dish or add more for extra heat.
- Peanut butter: Make sure to use smooth, unsweetened peanut butter for a rich and authentic flavor.
- Vegetables: Feel free to add additional vegetables like carrots or sweet potatoes for extra texture and flavor.
- Coconut milk: If you prefer a thicker stew, reduce the amount of coconut milk or simmer longer until desired consistency is reached.
Nutrition
Calories: 410kcalCarbohydrates: 7gProtein: 37gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 130mgSodium: 720mgPotassium: 520mgFiber: 2gSugar: 3gVitamin A: 950IUVitamin C: 20mgCalcium: 40mgIron: 2.3mg
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