West African Chicken Peanut Stew (Maafe)

African · 55 min · Chicken · gluten-free, high-protein

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Ingredients

• 1.5 lb boneless chicken thighs
• 3/4 cup natural peanut butter
• 1 large yellow onion
• 3 tbsp tomato paste
• 1 large sweet potato
• 1 inch piece fresh ginger
• 1 Scotch bonnet pepper
• 3 cups chicken stock
• 2 tbsp vegetable oil

Method

1. Brown chunked chicken thighs in oil over medium-high 6 minutes, then remove to a plate.
2. Soften diced onion and grated ginger 5 minutes, add tomato paste, and cook 2 minutes until darkened.
3. Whisk peanut butter into the stock, then pour into the pot and bring to a gentle simmer.
4. Return chicken, add diced sweet potato and a whole pierced Scotch bonnet, and simmer uncovered 25 minutes.
5. Remove the pepper before it bursts, season with salt, and reduce until the oil beads on the surface.
6. Serve over rice or with fufu.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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