Senegalese Maafe (Peanut Stew)

Dairy-Free

Gluten-Free

Enjoy this hearty and flavorful stew made with chicken thighs, creamy peanut butter, tons of veggies, and warming spices.

By Kate Morgan | Experience Life

Makes4 servings
Prep Time20 minutes
Cook Time1 hour 15 minutes

Ingredients
Directions

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.

Nutritional information

Photography: Terry Brennan; Food Styling: Betsy Nelson.

By Kate Morgan

Kate Morgan is a Pennsylvania-based writer and recipe developer.

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