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West African Chicken in Peanut Sauce (Mafe)
with root vegetables / couscous

Active: 40 minTotal: 40 min
20160111 west african peanut chicken nm 4.jpg?ixlib=rails 2.1

While we often think of peanut sauce in Asian dishes, it makes a creamy, flavorful base for a popular West African dish called mafe. Most recently featured in 2016, this comforting stew of chicken and vegetables is flavored with garlic and ginger to complement the rich sauce.

Ingredients

Servings:
4
Metric
West African Chicken in Peanut Sauce (Mafe):
  • Peanuts, roasted and unsalted (opt) - 1/4 cup, chopped
  • Sweet potatoes - 3/4 lb, peeled and chopped
  • Turnips, small - 2, peeled and chopped (sub carrots)
  • Bell peppers, red - 1/2, chopped
  • Garlic - 2 cloves, minced
  • Ginger, fresh - 2 tsp, grated
  • Peanut butter, creamy - 1/2 cup
  • Tomato paste - 2 Tbsp
  • Stock, any type - 2 cups
  • Red pepper flakes (opt) - 1/2 tsp
  • Chicken breasts, boneless and skinless - 1 lbs, chopped
  • Cilantro - 3 Tbsp, chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Limes - 1/2, juice of
Couscous (for 2 nights):
  • Butter - 1 1/2 Tbsp
  • Water - 2 cups
  • Couscous, uncooked - 1 1/3 cups
  • Salt - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Couscous - (This makes enough for 2 nights.) Combine butter and water in a saucepan. Bring to a boil. Stir in couscous and remove from heat. Cover pan and let sit for 5 minutes. Fluff with a fork and season with salt. (Can be done up to 3 days ahead)
  2. Peanuts - If using, roughly chop peanuts. One easy way to do this is by sealing nuts into a Ziploc bag. Then run a rolling pin over them a few times or lightly smash with a tenderizer. (Can be done up to 5 days ahead)
  3. Potatoes / Turnips / Bell peppers / Garlic / Ginger - Prep as directed. (Can be done up to 3 days ahead)
  4. Peanut sauce - Whisk together peanut butter, tomato paste, stock, ginger, and red pepper flakes. (Can be done up to 3 days ahead)
  5. Chicken - Chop into bite-sized pieces, season with some salt and pepper and tenderize with a fork.
  6. Cilantro - Chop cilantro.

Make

  1. Place sweet potatoes and turnips into a microwave-safe pan or bowl. Cover with wet paper towel and microwave on high until sweet potatoes are tender, ~3 minutes. (Turnips should still have a bit of crunch.) Season lightly with some salt and pepper.
  2. Heat a Dutch oven or wok over medium-high heat and add first part of cooking oil. When oil is hot, sear chicken until golden brown on all sides, ~4 minutes total (it may not be cooked all the way through, but will finish in the sauce). Remove from pan and set aside. Return the pan to the burner and reduce heat to medium.
  3. To hot pan, add second part of oil, garlic, and bell peppers. Saute until garlic is fragrant, ~1 minute.
  4. Add sweet potatoes, turnips, and peanut sauce and bring to a simmer. Simmer until sauce reduces slightly, ~3 minutes.
  5. Return chicken to pan, spooning sauce over the top. Continue to simmer (don’t let it boil or the chicken will turn tough) until chicken is cooked through, ~4 minutes more. Season with some salt and pepper.
  6. Top with lime juice, cilantro, and chopped peanuts.
  7. Reheat couscous briefly in the microwave (reserve half for Wednesday). If it seems dry, fold in a splash of stock or water.
  8. Spoon chicken, vegetables, and sauce over couscous and enjoy!
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Reviews

This meal has 39 reviews

I did make this in the crockpot instead of on the stove. That being said, I found the flavor lacking in this dish (first one I’ve felt this way about). I wish I’d have gone with salted peanuts instead of unsalted. Once, we added more seasoning, it was quite delicious.

By: Janessa
Posted: Mar 31, 2019
Diet: Original

This was so. Good. Definitely a favorite! I used whole fat coconut milk and more than doubled the amount called for to make it super saucy. This means I also used more curry paste to taste and almost double the chicken as well. I used carrots instead of turnips because I had them on hand and topped it with a TON of cilantro. It was mouthwateringly delicius.

By: Aileen
Posted: Jan 26, 2019
Diet: Paleo

I liked this recipe a lot. The sauce was more tomatoey than peanut buttery for my taste, but that's a preference thing. I used carrots instead of turnips. Also, this is a great freezable meal!

By: Davia
Posted: Jan 09, 2019
Diet: Original

This dish would have been perfect if it had called for more sauce. When you go out for curry, it’s a bowl full of sauce, but this didn’t have near enough. I had to make n additional pot of sauce to feed everyone. Boo.

By: Sarah
Posted: Jan 06, 2019
Diet: Paleo

I'm surprised by the other lackluster reviews, but this became an instant favorite for us! Maybe because we skipped the ginger? We always skip the ginger in CookSmarts recipes because it's only ever led us to yuck... But, without ginger, it was an INCREDIBLE spicy, creamy, peanuty flavor. We will definitely make again.

By: Hana
Posted: Jan 05, 2019
Diet: Original

It was a little stodgy- but fresh squeezed lime and lots of cilantro really helped.

By: Jennifer
Posted: Dec 09, 2018
Diet: Gluten-free