West African Peanut Stew (Maafe)
This (poule’ maafe or chicken stew) is frequently served vegetarian or vegan, or with bone-in, skin-on or even boneless chicken pieces – you’ll see versions of all sorts. Here, you can choose your own chicken or vegetarian adventure (I’ve got basic instructions for either boneless thighs or bone-in/skin-on pieces). But the heart and soul of this gorgeous West African Peanut Stew lies in the toasted peanut, ginger, and well-built aromatic base that colors and flavors the whole stew. Hearty, wholesome and incredibly delicious, this is one of my very favorite recipes to make.
- Yield: Serves 4
Ingredients
- 5 or 6 boneless, skinless chicken thighs OR 6 to 8 pieces bone-in, skin-on chicken (see note)
- Salt and pepper, as needed
- 1 tablespoon olive (or preferred cooking) oil
- 1 yellow onion, diced
- 1 sweet potato, cut into 1/2-inch cubes (just grab a large one, exact amount doesn’t matter so much)
- 2 teaspoons cumin
- 1/4 cup fresh minced ginger
- 4 large garlic cloves, minced
- 1/2 scotch bonnet pepper or jalapeño, ribs and seeds removed
- 4 cups kale, chopped (you can sub the more traditional cabbage)
- 2/3 cups roasted peanuts, roughly chopped, plus extra for topping
- 1/2 cup creamy, natural peanut butter
- 28-ounce can crushed tomatoes
- 14.5-ounce can chickpeas, rinsed and drained (optional)
- 2 to 3 cups chicken or vegetable stock
- Chopped cilantro, for topping
SERVING SUGGESTION: warm flatbread, couscous, cooked rice
Instructions
- Add the oil to a large pot set over med-high heat. Season the chicken pieces liberally with salt and pepper on all sides and brown them in the hot oil for about 3 or 4 minutes per side (they’ll finish cooking in the stew). Transfer to a tray/plate and set aside for now.Â
- Reduce the heat to medium and add the diced onion and sweet potato to the pot (and more oil, if it needs it). Season lightly with salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, just until the potatoes begin to tenderize/brown. Add the cumin, ginger, garlic, chili pepper, peanuts, peanut butter, and kale (or cabbage). Stirring, allow this to cook for about a minute. Taste and adjust the seasonings as needed.
- Add the crushed tomatoes, chickpeas (if using), and the chicken stock (I like my stew hearty, and never add the full box, but that’s up to you).Â
- Slide the chicken pieces, along with any collected juices, back into the pot. Simmer the stew, uncovered, until the chicken and sweet potatoes are both cooked and tender; about 25 minutes. If you’ve used boneless/skinless chicken thighs, remove them to a cutting board and chop/shred the meat. Add it back into the pot and stir to mix it all together.Â
- Serve the stew in bowls topped with extra peanuts and cilantro, with a side of flatbread, OR on top of fluffy cooked rice or couscous (if using bone-in pieces, I usually serve a couple on top of some rice, and then spoon the stew down over top).Â
Notes
This recipe works with whatever type of chicken you’d like to use – either boneless or bone-in/skin on. If you want a more soup-like dish, I’d go with boneless, skinless chicken thighs so you can chop them just when they’re done cooking and then add them back into the pot. Or, you can use bone-in pieces and serve them atop some rice with the stew spooned down over top. Both ways are super delicious and very easy to make.