Name: West African chicken mafé
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: ⅓ cup (80ml) peanut oil; 6 chicken thigh cutlets (1.2kg); 1 large onions (400g), chopped coarsely; 2 tbsps chopped ginger; 2 tbsps tomato paste; 2 tbsps ground black pepper; 2 tbsps ground cumin; 1½ tsps ground fenugreek; 1 tsp ground turmeric; 6 whole cloves; 1 stick cinnamon; 1 cup (280g) smooth peanut butter; 1 L (4 cups) chicken stock; 2 large tomatoes (440g), chopped coarsely; 1 large white sweet potato (500g), cut into 2.5cm pieces; 6 baby eggplant (360g), cut into 2.5cm rounds; 4 whole habanero chillies; 300 grams okra, trimmed, halved lengthways; Roasted peanuts, to serve; Chopped coriander, to serve; Steamed millet, to serve; Lime wedges, to serve

West African chicken mafé

A hearty, peanut-flavoured chicken stew.

Serves 6

Prep

20M

Cook

50M

Total

1H 10M

This chicken mafé recipe is a hearty West African meal, made with okra, eggplant, sweet potato and a peanut-flavoured sauce.

Like these flavours? Try our African-style peanut, okra and tomato gumbo for dinner tonight night!

Ingredients

⅓ cup (80ml) peanut oil

6 chicken thigh cutlets (1.2kg)

1 large onions (400g), chopped coarsely

2 tbsps chopped ginger

2 tbsps tomato paste

2 tbsps ground black pepper

2 tbsps ground cumin

1½ tsps ground fenugreek

1 tsp ground turmeric

6 whole cloves

1 stick cinnamon

1 cup (280g) smooth peanut butter

1 L (4 cups) chicken stock

2 large tomatoes (440g), chopped coarsely

1 large white sweet potato (500g), cut into 2.5cm pieces

6 baby eggplant (360g), cut into 2.5cm rounds

4 whole habanero chillies

300 grams okra, trimmed, halved lengthways

Roasted peanuts, to serve

Chopped coriander, to serve

Steamed millet, to serve

Lime wedges, to serve

Method

1.Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, turning, for 6 minutes or until browned all over; season. Remove from pan.

2.Heat remaining oil in the same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add ginger, tomato paste, ground and whole spices; cook, stirring, for 2 minutes or until fragrant. Return chicken to pan with peanut butter, stock, tomato, sweet potato, eggplant and chillies, bring to the boil. Reduce heat; simmer, stirring occasionally, for 35 minutes or until chicken is nearly cooked. Stir in okra; cook for a further 15 minutes or until vegetables are tender and chicken is cooked through.

3.Transfer chicken mafé to a large serving dish; top with peanuts and coriander. Serve with steamed millet and lime wedges.

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