Ingredients with Measurements:
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cayenne pepper
- 1/2 cup natural peanut butter
- 4 cups chicken broth
- 2 sweet potatoes, peeled and chopped
- 2 carrots, peeled and chopped
- 1 red bell pepper, chopped
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender (optional)
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 the chicken from the pot and set aside.
2. In the same pot, add the onion, garlic, and ginger. Cook until the onion is translucent, about 5 minutes.
3. Add the paprika, cumin, coriander, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.
4. Add the peanut butter and chicken broth. Stir until the peanut butter is fully incorporated into the broth.
5. Add the sweet potatoes, carrots, and red bell pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the vegetables are tender.
6. Using an immersion blender or a regular blender, blend the stew until it is smooth and creamy.
7. Add the chicken back to the pot and simmer for an additional 10-15 minutes, or until the chicken is fully cooked.
8. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning chicken, then low heat for simmering stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 23g
Protein: 32g
Sodium: 830mg
Sugar: 8g
Fiber: 4g
Substitutions for ingredients:
- Chicken can be substituted with beef, lamb, or tofu.
- Sweet potatoes can be substituted with regular potatoes or butternut squash.
- Red bell pepper can be substituted with green bell pepper or jalapeño pepper.
Variations:
- Add some chopped tomatoes for a slightly tangy flavor.
- Use coconut milk instead of chicken broth for a creamier texture.
- Add some spinach or kale for extra nutrition.
Tips and Tricks:
- Use natural peanut butter without added sugar or salt for the best flavor.
- If the stew is too thick, add some more chicken broth or water to thin it out.
- If the stew is too thin, let it simmer for a bit longer to reduce the liquid.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage Instructions:
Refrigerate the leftover stew in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the stew in bowls or on plates, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, chopped peanuts, chopped scallions, or a dollop of sour cream.
Pairings:
- Serve with rice, quinoa, or couscous.
- Pair with a crisp green salad or some roasted vegetables.
Suggested Side Dishes:
- Garlic bread
- Naan bread
- Cornbread
Troubleshooting Advice:
- If the stew is too salty, add some more chicken broth or water to dilute it.
- If the stew is too thick, add some more chicken broth or water to thin it out.
- If the stew is too thin, let it simmer for a bit longer to reduce the liquid.
Food Safety Advice:
- Make sure the chicken is fully cooked before serving.
- Store the leftover stew in the refrigerator for up to 3 days.
Food History:
Mafe is a traditional West African dish that originated in Senegal. It is also known as groundnut stew or peanut stew.
Flavor Profiles:
Mafe has a rich and creamy flavor, with a slightly sweet and nutty taste from the peanut butter. The spices add a warm and earthy flavor, while the vegetables provide a fresh and colorful contrast.
Serving Suggestions:
Serve the mafe in bowls or on plates, with some rice or bread on the side. Add some fresh herbs or chopped peanuts for extra flavor and texture.
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Region: West African