West African Chicken in Peanut Sauce (Mafe)
with root vegetables / quinoa
- Peanuts, roasted and unsalted (opt) - 1/4 cup, chopped
- Potatoes, sweet - 3/4 lb, peeled and chopped
- Turnips, small (sub carrots) - 2, peeled and chopped
- 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, chicken or vegetable - 2 cups
- Red pepper flakes (opt) - 1/2 tsp
- Chicken breasts, boneless and skinless - 1 lbs, chopped
- Cilantro, fresh - 3 Tbsp, chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Limes - 1/2, juice of
- Leftover quinoa (from Tuesday) - ~1 1/2 cups
- Peanuts - If using, roughly chop peanuts. One easy way to do this is sealing nuts into a Ziploc bag and run a rolling pin over them a few times or lightly smashing with a tenderizer. (Can be done up to 5 days ahead)
- Potatoes / Turnips / Bell peppers / Garlic / Ginger - Prep as directed. (Can be done up to 3 days ahead)
- Peanut sauce - Whisk together peanut butter, tomato paste, stock, ginger and red pepper flakes. (Can be done up to 3 days ahead)
- Chicken - Chop into bite-sized pieces, season with salt and pepper and tenderize with a fork.
- Cilantro - Chop cilantro.
- 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 salt and pepper.
- 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.
- To hot pan, add second part of oil, garlic and bell peppers. Saute until garlic is fragrant, ~1 minute. Add sweet potatoes, turnips and peanut sauce and bring to a simmer. Simmer until sauce reduces slightly, ~3 minutes. 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 salt and pepper. Top with lime juice, cilantro and chopped peanuts.
- Reheat quinoa briefly in the microwave. If it seems dry, fold in a splash of stock or water.
- Spoon chicken, vegetables and sauce over quinoa and enjoy!
Didn't have carrots. Added some curry to the sauce. really good!0 Helpful
I expected more depth of flavor from the peanut sauce. It was fine, but nothing more than that.0 Helpful
I ate it with farro instead of the cauliflower.0 Helpful
We've made several curries on Cook Smarts, but this one stood out for some reason. It all came together very well. We don't like cauliflower rice, so just cooked down the sauce a little more and ate it sans "filler." Really satisfying. Used extra curry sauce.0 Helpful
The sweet potatoes kind of overpowered the taste of the sauce and everything else. Next time I'll try with a different veggie.0 Helpful
I saw other reviews that suggested tweaking the sauce, so I added a teaspoon of curry powder and 1.5 cups stock and .5 cup coconut water instead of just 2 cups stock. I also had to cook the sweet potatoes & turnips a bit longer in the microwave. Delicious!0 Helpful