This West African favorite, adapted from Rama Dione and Papa Diagne, balances the richness of peanut butter with tomato and aromatics, cooked down to a thick gravy. The addition of Southeast Asian fish sauce gives the dish depth and is somewhat traditional, given the Vietnamese influence, via the French, in Senegal. But absolutely traditional would be to eat this with guests, directly from a large platter, to demonstrate welcome and unity.
Provided by Francis Lam
Categories soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Finely mince 6 cloves garlic and the ginger with a pinch of salt, plenty of black pepper and crushed red-pepper flakes to taste. Season chicken all over with salt, and rub with the garlic mixture. Marinate for three hours or overnight, refrigerated.
- Finely chop the remaining 6 cloves of garlic. In a large Dutch oven, heat the oil over medium-high heat. When it is hot, add the onion, chopped garlic, 2 teaspoons kosher salt and cook, stirring, for 3 minutes, until the onion is starting to become translucent. Stir in the fish sauce, then the tomato paste, and cook, stirring, for 3 minutes, until the paste and onions have combined and are a shade darker. Stir in 6 cups water, scraping up any browned bits.
- Add the chicken, bring to a boil and turn heat down to a moderate simmer. In a mixing bowl, stir a cup of the cooking liquid into the peanut butter, a splash at a time, to loosen it. Pour the peanut butter mixture into the pot, and simmer for 20 minutes. Add the cabbage and carrots, and simmer 10 minutes. Peel and cut the sweet potato and waxy potatoes into 1 1/2-inch chunks, add them and simmer 30 minutes, until the vegetables and chicken are tender and the sauce is like a very thick gravy. (The oil will be separating in the sauce.) If the chicken and vegetables are tender but the sauce is still a little loose, remove them, and let the sauce cook down. Add the chile if using. Taste, adjust seasoning with salt and serve over white rice.
Nutrition Facts : @context http, Calories 848, UnsaturatedFat 33 grams, Carbohydrate 80 grams, Fat 45 grams, Fiber 12 grams, Protein 38 grams, SaturatedFat 9 grams, Sodium 1392 milligrams, Sugar 12 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Benson Rose
[email protected]I love the fact that this recipe uses simple, everyday ingredients. It's a great way to get a delicious meal on the table without a lot of fuss.
Kopray 11
[email protected]This recipe is a great introduction to African cuisine. It's flavorful and easy to make.
Humayun Rajpoot
[email protected]I'm always looking for new and exciting recipes, and this one definitely fits the bill. I can't wait to make it again!
Rafan Safi
[email protected]This dish is a bit heavy, so it's perfect for a cold winter night.
Yasin Arafat Rabin
[email protected]I'm not a huge fan of peanut butter, but I loved the way it added a richness and creaminess to the sauce.
Stacian McFarlane
[email protected]This recipe is a great way to use up leftover chicken. I had some roasted chicken from dinner the night before, and it worked perfectly in this dish.
Tammy Gordon
[email protected]I served this dish with a side of mango chutney. It was the perfect complement to the creamy sauce.
Lasisi Sofia
[email protected]I added a bit of cayenne pepper to the sauce for a little extra spice. It was delicious!
Burkhan O. Yusuf
[email protected]I'm a vegetarian, so I substituted tofu for the chicken. It turned out really well! The tofu absorbed the flavors of the sauce perfectly.
Sagor FF221
[email protected]I made this recipe for a potluck, and it was a huge success. Everyone loved it! I especially liked the fact that it's a one-pot dish, so there's less cleanup.
June ann Hollick
[email protected]This dish is a bit time-consuming to make, but it's worth it. The flavors are complex and delicious. I highly recommend it for a special occasion meal.
Tina Richardson
[email protected]I've made this recipe several times now, and it's always a hit. My family loves the creamy sauce and tender chicken. I usually serve it with rice, but it's also great with mashed potatoes or roasted vegetables.
Glenn Ryan
[email protected]This was my first time making chicken mafe, and it turned out great! The recipe was easy to follow, and the dish was delicious. I especially liked the crispy chicken skin.
sinenhlanhla makapela
[email protected]I'm not usually a fan of chicken mafe, but this recipe changed my mind. The sauce is so creamy and flavorful, and the chicken is cooked perfectly. I loved the addition of sweet potatoes and peanut butter. This dish is definitely a keeper.
Gladis Amaya
[email protected]This chicken mafe recipe is a winner! The sauce is rich and flavorful, with a perfect balance of spices. The chicken is tender and juicy, and the dish is hearty and satisfying. I will definitely be making this again.