

West African-Style Chicken Peanut Maafe
over Fluffy Rice
Cooking time
20 minutes
Servings
2/4
Calories
930 /serving
West African-Style Chicken Peanut Maafe
over Fluffy Rice
The easiest stew in the world to warm up to. Deep with sunbaked spices, buttery with peanuts and silky with coconut milk, this ultra-fortifying favourite of Mali, Senegal and the Gambia is pure velvet on the tongue. Tender chicken and carrots bathe in a delightfully rich sauce, while leafy greens, added at the last minute, wilt and sidle into a base of long-grain rice. Squeeze on some citrus and you’ve got a whole continent of pleasure in just 20 minutes of cooking.
We will send you:
- 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
- 120g Baby spinach (or baby kale)
- 15ml Minced garlic
- 1 Lime (or lemon)
- 25g Diced onions
- 100g Diced carrots
- 165g White rice
- 75ml Tomato paste
- 165ml Coconut milk
- 25g Peanuts
- 30g Peanut butter
- 9.5g Dinner in Dakar spice blend (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan, ginger, kosher salt)
Contains: Peanuts
You will need:
Medium pot
Large high-sided pan
Oil
Salt & pepper
Total Fat
39 g
Saturated Fat
15 g
Sodium
340 mg
Total Carbs
98 g
Sugars
10 g
Protein
52 g
Fibres
11 g
Preparation

Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.

Start the chicken peanut maafe
While the rice cooks, in a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken thighs to the pan and cook, partially covered, 2 to 3 min. per side, until browned (if you received a different cut of chicken, find your alternate cooking method at www.makegoodfood.ca/chicken, cooking half the time indicated and cooking through in the next step). Transfer to a plate, leaving any browned bits (or fond) in the pan. Add the onions, garlic and carrots. Sauté, stirring frequently, 3 to 4 min., scaping any fond from the bottom of the pan, until the carrots have softened slightly; season with the remaining spice blend.

Finish the chicken peanut maafe
To the pan of vegetables, add the tomato paste and ⅔ of the peanuts. Cook, stirring frequently, 2 to 3 minutes, until the tomato paste turns dark red. Add the peanut butter, coconut milk and ⅓ cup water (double for 4 portions); stir to combine. Return the chicken* to the pan and cook, stirring occasionally, 5 to 7 minutes, until the flavours have combined and the chicken is cooked through; season with S&P to taste.

Finish & serve
Quarter the lime. To the pan of peanut maafe, add the spinach and the juice of up to 2 lime wedges (to taste; double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until wilted; season with S&P to taste. Divide the rice between your plates. Top with the chicken peanut maafe, and garnish with the remaining peanuts and lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.

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