Mafé Poulet | West African peanut sauce with chicken
Ingredients
- approximately 1 kg whole chicken or chicken parts
- 3-4 tablespoons of peanut butter (unflavored and unsweetened)
- 2-3 carrots
- 1 tbsp tomato paste
- 200g tomatoes tomatoes ))
- 1 Onion
- 4-5 garlic cloves
- 2 tbsp Magic Sauce
- approx. 30 ml cooking oil
- 1-2 tablespoons of lemon or lime juice
- approx. 800 ml water
- Salt
- Optional : 1–2 fresh habanero chilies for extra heat
Instructions
- Wash the chicken thoroughly, pat dry, and cut into desired pieces. Place in a bowl and mix with salt, lemon/lime juice, oil, and Magic Sauce. Cover and set aside to marinate for at least 15 minutes.
- Dissolve peanut butter in 250 ml of warm water and let it steep.
- Wash the onions, carrots, and tomatoes. Peel the carrots and cut them into any desired pieces. Dice the onions and tomatoes.
- Preheat the oven to 180°C (grill setting). Place the chicken pieces on a baking sheet and grill for about 20 minutes, turning occasionally, until golden brown.
- Meanwhile, heat the cooking oil in a large pot. Add the onions, garlic, and salt and sauté for about 2 minutes. Stir in the tomato paste and sauté for another 2 minutes.
- Add fresh tomatoes and carrots, mix well and fry for another 2 minutes. Add 500 ml of water and bring to a boil.
- Once boiling, stir in the melted peanut butter, mix well, and simmer over medium heat for 15 minutes. Optional : Add habanero chilies if a spicier sauce is desired.
- Add the grilled chicken pieces, along with any juices from the oven, to the sauce. Stir gently, cover, and simmer for another 15 minutes, until a thin layer of oil forms on the surface.
- Remove the dish from the heat and serve with a side dish of your choice – ideally with plantains, cassava, yams or rice.
Notes
*For vegetarians and vegans, simply omit steps 1, 3, and 7. Add the Magic Sauce after step 8 and let the sauce simmer for another 10 minutes. Done!
Bon appetite!
Fadi