Ingredients with Measurements:
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon tomato paste
- 1 can diced tomatoes (14.5 oz)
- 1 can chickpeas, drained and rinsed (15 oz)
- 1 sweet potato, peeled and diced
- 1/2 cup natural peanut butter
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- Salt and pepper, to taste
- 2 cups cooked white rice
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove from the pot and set aside.
2. In the same pot, add the onion, garlic, and ginger. Cook until softened, about 3 minutes.
3. Add the tomato paste, diced tomatoes, chickpeas, sweet potato, peanut butter, chicken broth, smoked paprika, cumin, coriander, salt, and pepper. Stir well to combine.
4. Add the chicken back to the pot and bring the mixture to a boil. Reduce the heat to low and let simmer for 30 minutes, or until the sweet potato is tender.
5. Serve the maafe over cooked white rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the chicken
- Low heat for simmering the maafe
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 483
- Fat: 20g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 33g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb
- Sweet potato can be substituted with butternut squash or pumpkin
- Peanut butter can be substituted with almond butter or sunflower seed butter
Variations:
- Add some chopped kale or spinach to the maafe for extra nutrition
- Use different spices, such as curry powder or garam masala, for a different flavor profile
- Add some hot sauce or chili flakes for a spicy kick
Tips and tricks:
- Make sure to stir the maafe occasionally to prevent it from sticking to the bottom of the pot
- If the maafe is too thick, add some more chicken broth or water to thin it out
- Leftover maafe can be frozen for up to 3 months
Storage instructions:
- Store leftover maafe in an airtight container in the refrigerator for up to 4 days
Reheating instructions:
- Reheat the maafe in a pot over medium heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the maafe in a bowl over a bed of white rice
- Garnish with some chopped peanuts or cilantro
Pairings:
- Serve with a side of steamed vegetables, such as broccoli or green beans
- Pair with a crisp green salad
Suggested side dishes:
- Steamed vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the maafe is too thin, let it simmer for a bit longer to thicken up
- If the maafe is too thick, add some more chicken broth or water to thin it out
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
- Maafe is a traditional West African dish that originated in Mali and is now popular throughout the region. It is typically made with meat, vegetables, and a peanut butter sauce.
Flavor profiles:
- The maafe is savory, slightly sweet, and nutty, with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the maafe with a side of white rice and some steamed vegetables for a complete meal.
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Region: Malian