Description
This West African Peanut Stew, also known as Maafe, is a rich and hearty dish combining tender chicken, sweet potatoes, kale, and a flavorful peanut base. Slow-simmered with spices and tomatoes, it offers a comforting and nutritious meal perfect for any season. Serve it with warm flatbread, couscous, or rice to soak up the delicious sauce.
Ingredients
Chicken
- 5 or 6 boneless, skinless chicken thighs OR 6 to 8 pieces bone-in, skin-on chicken
- Salt and pepper, as needed
- 1 tablespoon olive (or preferred cooking) oil
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 sweet potato, cut into 1/2-inch cubes
- 1/4 cup fresh minced ginger
- 4 large garlic cloves, minced
- 1/2 scotch bonnet pepper or jalapeño, ribs and seeds removed
- 4 cups kale, chopped (can substitute cabbage)
Spices and Nuts
- 2 teaspoons cumin
- 2/3 cups roasted peanuts, roughly chopped, plus extra for topping
- 1/2 cup creamy, natural peanut butter
Liquids and Others
- 28-ounce can crushed tomatoes
- 14.5-ounce can chickpeas, rinsed and drained (optional)
- 2 to 3 cups chicken or vegetable stock
- Chopped cilantro, for topping
Instructions
- Brown the Chicken: Heat oil in a large pot over medium-high heat. Season chicken pieces generously with salt and pepper. Brown them in the hot oil for 3 to 4 minutes per side until golden. Remove and set aside.
- Sauté Vegetables: Lower heat to medium, add diced onion and sweet potato to the pot, adding more oil if necessary. Season lightly with salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes until potatoes begin to soften and brown.
- Add Aromatics and Spices: Stir in cumin, minced ginger, garlic, chili pepper, peanuts, peanut butter, and kale or cabbage. Cook while stirring for about one minute. Taste and adjust seasoning.
- Add Liquids and Chickpeas: Pour in crushed tomatoes, chickpeas if using, and 2 to 3 cups of chicken or vegetable stock to reach desired stew consistency.
- Simmer the Stew: Return chicken pieces and any juices to the pot. Simmer the stew uncovered for approximately 25 minutes until chicken and sweet potatoes are cooked and tender.
- Shred Chicken (if boneless): If using boneless, skinless thighs, remove chicken, shred or chop it, then stir back into the stew to combine.
- Serve: Dish the stew into bowls, topping with extra peanuts and chopped cilantro. Serve with warm flatbread, couscous, or over cooked rice as preferred.
Notes
- Boneless chicken tends to shred easier and blends with the stew; bone-in pieces provide more flavor and presentation.
- Adjust the amount of stock based on preferred stew thickness.
- Removing seeds from the chili pepper lowers heat; adjust pepper type and quantity based on spice tolerance.
- Substitute kale with cabbage for a more traditional approach.
- Peanut butter and chopped roasted peanuts enhance both flavor and texture.
