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Maafe – West African Peanut and Chicken Stew

Chicken thighs and sweet potato simmered in a peanut butter and tomato stew, finished with kale for a Senegalese-style dinner.

Ingredients

  • 500 g boneless chicken thighs, trimmed and cubed
  • 3 tbsp natural peanut butter, no added sugar
  • 2 cups low-sodium chicken broth
  • 2 tomatoes, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 sweet potato, peeled and cubed
  • 2 cups chopped kale or spinach
  • 1 tbsp tomato paste
  • 1 tsp ground ginger
  • 1 scotch bonnet pepper whole, or minced to taste
  • to taste salt

Instructions

  1. In a large pot, sear the chicken cubes over medium-high heat until lightly browned, about 5 minutes; set aside.
  2. In the same pot, sauté onion and garlic until fragrant.
  3. Stir in tomato paste and diced tomatoes, cooking for 5 minutes.
  4. Whisk the peanut butter into the broth until smooth, then pour into the pot.
  5. Add the sweet potato, ginger, scotch bonnet, and browned chicken; bring to a simmer.
  6. Cover and cook for 25 minutes until the sweet potato is tender and the stew has thickened.
  7. Stir in the chopped kale during the last 5 minutes.
  8. Season with salt and serve hot, removing the whole pepper before serving if used.