Serves: 6 to 8
Cooking Time: 30min
What about a little trip to West Africa in your plate with this flavourful chicken mafé recipe? Originating in Senegal, the mafé is mainly made from peanut butter.
- 700 g chicken breast, diced, by Maillard
- 1 yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
- Olive oil
- 1 sweet potato, peeled and diced
- 2 large tomatoes, diced
- 1 cup finely sliced green cabbage
- 1 small eggplant, diced
- 1 cup peanut butter
- 1 1/2 cups chicken broth
- The juice of 1 lemon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cayenne pepper (optional)
- 1 sliced green onion, for the service
- Salt and pepper from the mill
- In a large saucepan over medium heat, add the onion, garlic and ginger followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring.
- Add the sweet potato followed by a drizzle of olive oil then season with salt and pepper. Cook for 5 minutes, stirring.
- Increase over high heat, add the chicken then season with salt and pepper. Cook for 4 to 5 minutes to brown the chicken.
- Add remaining ingredients and mix to dilute the peanut butter. Bring to a boil, reduce to low heat and simmer for about 15 minutes, stirring occasionally, until vegetables are cooked and sauce is thick. Serve on rice and garnish with green onion!