Chicken mafé
🥜 Chicken simmered in peanut-tomato sauce with carrots and sweet potato.
Ingredients
- 1 kg bone-in skin-on chicken thighs, four to eight pieces
- 150 g plain food-grade peanut paste without added sugar or salt
- 250 g carrots in 3 cm pieces
- 300 g peeled sweet potato in 3 cm cubes
- 200 g crushed tomatoes
- 150 g chopped onion
- 2 crushed garlic cloves
- 25 g tomato paste
- 15 ml neutral oil
- 800 ml potable water initially, including 200 ml to dilute peanut paste
- 1 bay leaf
- ½ teaspoon salt and pepper, adjusted
Preparation
Do not wash raw chicken. Check pieces and prepare vegetables with separate tools. Take 200 ml from the 800 ml water and dilute peanut paste in a clean bowl.
Heat oil and brown chicken about 8 minutes, turning. Reserve on a raw-food plate: centers are not cooked yet.
Soften onion in pot about 5 minutes. Add garlic, tomato paste and tomatoes; stir 3 minutes without burning.
Add remaining 600 ml water and diluted paste with its 200 ml. Return chicken/juices, add bay and some seasoning. Simmer 15 minutes, stirring bottom.
Add carrots for 10 minutes, then sweet potato for about 15 until vegetables tender and large chicken pieces 74°C in thick centers away from bone.
Loosen with hot water if thick or reduce gently if needed. Taste before extra salt, remove bay and check each large piece.
Divide chicken, vegetables and sauce into four, allowing for bones. Optional rice or bread is separate and excluded.