Pairs well with Chicken Mafé (Peanut Sauce Chicken)
Show only recipes from Senegal
Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Chicken Mafé (Peanut Sauce Chicken)
117.1K views • 1mo ago
3.1K
229
2.6% engagement
A delicious West African chicken dish simmered in a fragrant roasted peanut sauce, combined with tomato puree and aromatic spices, served with rice and optionally sweet potatoes or potatoes.
01:15:00 total
Serves 4
medium
Main Various
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🧂
🍋
🍫
🌶️
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👅
Ingredients
- chicken thighs - 4-5 pieces (4 or 5 farm-raised chicken thighs, one per person)
- yellow onion - 1 large or 2 small (one large or two small onions; red or pink onions can be used)
- garlic cloves - 5 cloves (finely grated or pressed for aroma release)
- fresh ginger - 4-5 cm piece (peeled and finely chopped)
- small chili pepper - 1 whole (e.g., Antillean chili)
- habanero chili pepper - 1 whole (optional for heat, adjust to taste)
- lemon juice - 5 cl (freshly squeezed)
- chicken broth - 50 cl (preferably homemade)
- water - 50 cl (to add for simmering)
- peanut butter - 3 tablespoons (100% peanuts, no added sugar)
- tomato puree - 400 g (canned or fresh)
- turmeric powder - 1/2 teaspoon (powdered)
- thyme - 1/2 teaspoon (dried or fresh)
- bay leaf - 1 leaf (whole leaf)
- peanut oil or sunflower oil - 3 tablespoons (for browning chicken and onions)
- sweet potatoes or potatoes - 500 g (peeled and cut into pieces, optional)
- salt - about 1/2 teaspoon (to season chicken and sauce)
- black pepper - to taste (freshly ground)
Instructions
- Prepare flavorings: Chop the onion finely. Peel and grate or finely chop the garlic cloves. Peel and finely chop the fresh ginger. Prepare the chili peppers whole.
- Prepare peanut broth: Warm the chicken broth and dissolve 3 tablespoons of 100% peanut butter in it until smooth. Set aside.
- Brown the chicken: Wash and dry the chicken thighs thoroughly. Heat 3 tablespoons of peanut or sunflower oil in a pot over medium heat. Season chicken thighs with salt and brown them on both sides for about 5 minutes until nicely colored. Remove and set aside.
- Cook onions and aromatics: In the same pot with the chicken fat, add the chopped onions and cook over medium heat for 5 minutes, stirring regularly. Add garlic, chili peppers, and ginger, stirring continuously. Add freshly ground black pepper and 1/2 teaspoon turmeric powder. Stir for about 1 minute.
- Deglaze and add liquids: Add 5 cl lemon juice to deglaze the pot, scraping up any browned bits. Allow lemon juice to evaporate slightly. Then add the chicken broth with dissolved peanut butter, 400 g tomato puree, 1/2 teaspoon thyme, and 1 bay leaf. Add 50 cl water. Season with about 1/2 teaspoon salt and mix well.
- Simmer the chicken in sauce: Return the browned chicken thighs to the pot, ensuring they are fully submerged in the sauce. Cover and reduce heat to low, keeping the sauce gently simmering. Cook for about 1 hour.
- Add potatoes (optional): After about 45 minutes, add peeled and cut sweet potatoes or potatoes if using. Continue simmering for an additional 15 minutes or until potatoes are tender when pierced with a fork.
- Prepare rice: Rinse basmati rice well. Place in a pan and cover with water about 1 cm above the rice. Add a pinch of salt. Bring to a simmer, then cover and cook on low heat for 15 minutes until water is absorbed and rice is tender.
- Serve: Serve the chicken mafé hot with the cooked rice and optionally the potatoes. Enjoy the rich peanut and tomato sauce.
