Maafe: Peanut Stew

Method

1. 01

   Season the chicken thighs with 1 tsp of fine salt and ground black pepper. Heat the vegetable oil in a heavy pot over medium-high heat, about 180°C, and brown the chicken for 4 minutes per side, until it takes on a light brown color; remove it to a plate.

2. 02

   Lower to medium heat, about 160°C. Add the white onion to the same pot and cook for 5 minutes, scraping the bottom, until it looks translucent and smells sweet. Incorporate the garlic, fresh ginger, and whole habanero chili; cook for 1 minute, just until they release their aroma.

3. 03

   Add the tomato paste and cook for 3 minutes, stirring constantly, until it darkens slightly and leaves a reddish layer at the bottom. Pour in the crushed tomatoes and cook for 8 minutes, until it thickens and loses the raw smell.

4. 04

   Mix the natural peanut butter with 250 ml of hot chicken broth in a bowl until smooth. Return the chicken to the pot, add that mixture and the remaining 500 ml of chicken broth; stir well to avoid lumps.

5. 05

   Incorporate the sweet potato, carrots, and green cabbage. Adjust with the remaining 0.5 tsp of fine salt, bring to a gentle simmer at about 95°C, partially cover, and cook for 30 to 35 minutes, stirring every 8 minutes to prevent the peanut from sticking.

6. 06

   Check that the sweet potato is tender, that the sauce coats the spoon, and that the chicken reaches 74°C internally at the thickest part. If the sauce is too thick, cook for 3 more minutes over low heat, stirring patiently; if it’s too thin, uncover and reduce for 5 minutes.

7. 07

   Remove the whole habanero chili before serving if you want a moderate spiciness. Serve the maafe very hot, with juicy chicken, tender vegetables, and shiny peanut sauce.