Senegalese Maafe (Peanut Stew)
Enjoy this hearty and flavorful stew made with chicken thighs, creamy peanut butter, tons of veggies, and warming spices.
Ingredients
- 3 tbs. extra-virgin olive oil, divided
- 4 boneless, skinless chicken thighs
- 1 tsp. sea salt, divided
- 1 cup chopped carrots
- 1 green bell pepper, diced
- 1 orange bell pepper, diced
- 1 jalapeño pepper, minced
- 1 onion, minced
- 1 medium sweet potato, diced
- 2 cloves garlic, minced
- 1 tbs. paprika
- 1 tsp. ground ginger
- 8 oz. tomato sauce
- 1 cup natural creamy peanut butter
- 32 oz. chicken broth
- 2 cups cooked white rice, for serving
Directions
STEP 1
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of the oil over medium heat.
STEP 2
Pat the chicken thighs dry with a paper towel and season with ½ teaspoon of the salt.
STEP 3
Add the chicken thighs to the pot and cook until browned, about five minutes per side, then remove and set aside.
STEP 4
Add the remaining tablespoon of oil to the pot, then add the carrots, peppers, onion, and sweet potato and sauté until softened, about five to seven minutes.
STEP 5
Add the garlic and sauté until fragrant, about 30 seconds. Add the paprika, ginger, and remaining ½ teaspoon of salt, and stir to coat the vegetables.
STEP 6
Add the tomato sauce and peanut butter and stir until well combined. Add the chicken back to the pot and pour in the broth.
STEP 7
Bring to a simmer, then reduce the heat to low, cover the pot, and cook for 45 minutes, until the vegetables are tender and the stew has thickened.
STEP 8
Serve over rice.
Photography: Terry Brennan; Food Styling: Betsy Nelson.
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Kate Morgan is a Pennsylvania-based writer and recipe developer.
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