Maafe (Peanut Stew)
The classic Senegalese and Malian groundnut stew: bone-in chicken braised in a deep, savory peanut sauce built with tomato paste, onion, garlic, and warm spices. Thick, rich, and deeply comforting, it is served over rice and made to feed a crowd.
Ingredients
- 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 cup natural creamy peanut butter
- 1/4 cup tomato paste
- 2 yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 3 tbsp neutral oil
- 3 cups low-sodium chicken stock
- 2 sweet potato, 1-inch cubes
- 1/2 tsp cayenne pepper
- 1.5 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/3 cup fresh cilantro, roughly chopped
Instructions
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1
Pat 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks) dry and season all over with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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2
Heat 3 tbsp neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken in batches, skin side down first, until deep golden brown, about 4-5 minutes per side. Remove and set aside.
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3
Reduce heat to medium. Add 2 finely diced yellow onion to the pot and cook until softened, about 5 minutes. Add 4 minced garlic cloves and 1 tsp grated fresh ginger and cook 1 minute until fragrant.
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4
Add 1/4 cup tomato paste and stir, cooking for 2 minutes until it darkens slightly.
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5
Whisk 1 cup natural creamy peanut butter into 3 cups low-sodium chicken stock until smooth, then pour into the pot. Add 1/2 tsp cayenne pepper and stir to combine.
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6
Return the seared chicken to the pot and nestle in 2 1-inch cubes sweet potato. Bring to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes, until the sweet potato is fork-tender and the chicken reaches an internal temperature of 165°F (74°C).
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7
Uncover and simmer 5 more minutes to thicken the sauce if desired. Taste and adjust seasoning with salt. Garnish with 1/3 cup roughly chopped fresh cilantro and serve over steamed rice.