Creamy Chicken Mafé
Chicken Mafé is cozy, creamy, and so full of flavor. This West African peanut stew comes together with tender chicken, veggies, and the most dreamy, rich sauce that everyone at the table will love.
Ingredients
- 2 tbsp peanut oil
- 1 pound chicken breast, skinless, boneless, cut into strips
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 2 onions, finely chopped
- 4 tbsp tomato paste
- 2 cups water
- 4 tomatoes, cubed
- 1 clove garlic, chopped
- 1 yellow bell pepper, deseeded and chopped
- 1 seasoning stock cube or chicken broth
- 3 tbsp creamy peanut butter
- ½ head cabbage, shredded
- 3 medium carrots, peeled and sliced
- 1 small cassava, chopped
- 1 small eggplant, cubed
- 2 medium potatoes, peeled and cubed
- 1 sweet potato, peeled and cubed
- ½ medium turnip, peeled and cubed
Instructions
- Heat the peanut oil in a saucepan over medium heat
- While the oil is heating, season chicken strips with sea salt and black pepper.
- Add it to the heated pan and allow the strips to cook for about 5-7 minutes. The chicken pieces should be beautifully browned, but they don't have to be completely cooked.
- Remove the chicken from the pan and set it aside.
- In the same saucepan, add the diced onion. Allow it to saute over medium heat stirring occasionally for about 5 minutes or until it becomes translucent.
- Next, add the tomato paste and water. Stir these ingredients well until you have a uniform mixture. Leave this mixture to cook on low heat for a couple of minutes.
- Meanwhile, blend the tomatoes, garlic, yellow pepper, stock cube, and 1/2 cup water. Make sure they are blended together very well.
- Then, add the blended chopped tomato mixture to the heating onion-water base. Mix the ingredients together very well and allow them to heat (still using low heat).
- Then, make the peanut butter mixture by whisking the peanut butter with 1/3 cup of liquid in a small mixing bowl. This just helps the peanut butter better incorporate into the stew base.
- Finally, add the chicken to your peanut sauce and tomato mafé base. You can add the remaining prepared vegetables as well. They include cabbage, cassava, eggplant, potatoes, sweet potato, and turnip.
- Bring the stew to a boil over medium-high heat.
- Once boiling, reduce the heat and allow the ingredients to simmer on low heat for 20-25 minutes until the sauce thickens.
- Your chicken mafé stew is ready to be served when the chicken is completely cooked, and the vegetables are tender.
Notes
Feel free to play around with the spices. If you like it spicy then add some cayenne pepper or chili. Also, when putting the vegetables in the saucepan, I usually add the carrots and the potatoes ten minutes before the rest of the vegetables because I like them very soft. The cassava however I prefer a bit harder.
Nutrition
Serving: 1 portionCalories: 468kcalCarbohydrates: 70gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 340mgPotassium: 1763mgFiber: 12gSugar: 16gVitamin A: 11450IUVitamin C: 116mgCalcium: 114mgIron: 3mg
Tried this recipe?Let me know how it was!