Ingredients with Measurements:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 cups chicken broth
- 1 cup creamy peanut butter
- 2 sweet potatoes, peeled and cut into chunks
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1/2 cup chopped roasted peanuts
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion, garlic, and ginger to the pot and cook until softened, about 5 minutes.
3. Stir in the tomato paste, cumin, coriander, cinnamon, cayenne pepper, black pepper, and salt. Cook for 1 minute, stirring constantly.
4. Add the chicken broth and peanut butter to the pot and stir until the peanut butter is melted and the mixture is smooth.
5. Return the chicken to the pot and add the sweet potatoes and bell peppers.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
7. Stir in the chopped peanuts and cilantro. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 650
Fat: 45g
Carbohydrates: 30g
Protein: 35g
Sodium: 800mg
Sugar: 10g
Fiber: 7g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or beef
- Vegetable oil can be substituted with peanut oil or canola oil
- Sweet potatoes can be substituted with regular potatoes or yams
- Red and green bell peppers can be substituted with any color bell pepper
Variations:
- Add okra or eggplant for a different texture
- Use shrimp instead of chicken for a seafood version
- Add a can of diced tomatoes for a more tomato-based sauce
Tips and tricks:
- Make sure to stir the peanut butter mixture constantly to prevent it from burning
- Adjust the spice level to your liking by adding more or less cayenne pepper
- Serve with rice or bread to soak up the sauce
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with rice or bread on the side.
Garnishes:
Garnish with chopped cilantro and chopped peanuts.
Pairings:
Serve with a crisp green salad or steamed vegetables.
Suggested side dishes:
Rice or bread
Troubleshooting advice:
If the sauce is too thick, add 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 fully cooked.
Food history:
Maafe is a traditional West African dish that is popular in Senegal, Mali, and Gambia. It is typically made with meat or fish and a peanut-based sauce.
Flavor profiles:
Savory, nutty, spicy
Serving suggestions:
Serve hot with rice or bread.
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Region: Senegalese