West African Maafe Peanut Chicken Stew

Maafe, a beloved West African groundnut stew, simmers chicken in a rich peanut-and-tomato sauce. Bone-in thighs brown first, then mingle with sweet potato, ginger, and natural peanut butter for a one-pan dinner that feels both hearty and bright.

Serves 6 · 20 min prep · 55 min cook

Estimate for one serving

• 520 cal
• 36g protein
• 22g carbs
• 32g fat

Every recipe here is free to read.

Ingredients

• 2.5 lb bone-in chicken thighs
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp tomato paste
• 3/4 cup natural peanut butter
• 1 can (14 oz) crushed tomatoes
• 3 cups chicken broth
• 1 large sweet potato, cubed
• 2 carrot, sliced
• 1 Scotch bonnet or jalapeño, whole
• 2 cups chopped spinach or kale
• 1/4 cup roasted peanuts, crushed
• as needed cooked rice or couscous for serving

Instructions

1. 1Season the chicken thighs generously on both sides with salt and black pepper. Heat the oil in a large heavy Dutch oven or deep pot over medium-high heat.
2. 2Brown the chicken in batches, 4 to 5 minutes per side, until deep golden; transfer to a plate. Do not crowd the pot so the skin crisps properly.
3. 3Reduce heat to medium. Add the chopped onion and cook 5 minutes until translucent and starting to brown. Stir in garlic and ginger for 1 minute until aromatic.
4. 4Add the tomato paste and cook 2 minutes, stirring, until it darkens and smells caramelized. Whisk in the peanut butter until it melts into the paste.
5. 5Pour in the crushed tomatoes and chicken broth, stirring until the sauce is smooth and creamy. Bring to a gentle simmer.
6. 6Return the chicken to the pot along with the cubed sweet potato, sliced carrot, and the whole Scotch bonnet (do not cut if you want milder heat).
7. 7Cover and simmer on medium-low for 35 to 40 minutes, stirring occasionally, until the chicken is fall-apart tender and the vegetables are soft.
8. 8Remove the whole chili. Stir in the chopped spinach until just wilted, about 2 minutes. Taste and adjust salt.
9. 9Serve the maafe ladled over rice or couscous, topped with crushed roasted peanuts. This hearty one-pot stew travels well for Labor Day potlucks and backyard gatherings.