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Low carb, ready in 15 min!
20 minutes

Chicken Peanut Maafe

with Sweet Potatoes, Red Cabbage & Jalapeño

Cooking time

20 minutes




520 /serving

Welcome in the winter months with confidence when you prepare hearty, heart-warming bowls of stew inspired by a West African classic. Our easy-made maafe combines the tongue-coating richness of peanut butter with sharp tomato paste and sunny spices. The rich sauce blankets sweet potatoes, cabbage and jalapeño for some heat, making a soft bed for tender slices of golden-browned chicken breasts. Snuggle up and dig in.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 300g Diced sweet potatoes
  • 150g Shredded red cabbage
  • 1 Garlic clove
  • 1 Jalapeño pepper
  • 30g Vegetable demi-glace
  • 30g Peanut butter
  • 30ml Tomato paste
  • 6g Moroccan Souk spices (cumin, turmeric, ginger, paprika, salt, black pepper, cinnamon)

Contains: Peanuts

You will need:

Large high-sided pan
Large pan
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
3 g
350 mg
Total Carb
48 g
12 g
51 g
9 g
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ⅓ of the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
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Mise en place
Meanwhile, mince the garlic. Cut the jalapeño into rounds, discarding the stem, ribs and seeds.
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Start the maafe
In a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the sweet potatoes and sauté, 3 to 5 min., until slightly browned. Add the cabbage, ½ the jalapeño (add ¼ for medium spicy), ½ the remaining spices and S&P. Sauté, 2 to 3 min., until softened.
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Make the sauce
Meanwhile, in a small bowl, combine the peanut butter, tomato paste, demi-glace, 1 cup water (double for 4 portions), the remaining spices and S&P.
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Finish the maafe
To the pan of vegetables, add the sauce. Cook, stirring occasionally, 4 to 5 min., until slightly reduced.
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Plate your dish
Divide the maafe between your bowls. Top with the chicken. Garnish with the remaining jalapeño (add ½ for medium spicy). Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.