Senegalese Chicken Maafe with Sweet Potato

⏱ 75 min · Serves 4

A deeply savoury West African peanut stew — chicken thighs simmered until falling apart in a glossy tomato-peanut sauce with sweet potato and a gentle scotch bonnet warmth. Rich, nutty comfort in a single pot, best mopped up with fluffy rice.

Per serving: 812 kcal · 52.0g protein · 49.0g carbs · 46.0g fat

Ingredients

• 800g bone-in, skinless chicken thighs (about 8)
• 1 tsp salt, plus more to taste
• 1 tsp freshly ground black pepper
• 3 tbsp groundnut (peanut) oil
• 2 large onions, finely sliced
• 4 garlic cloves, crushed
• 1 thumb fresh ginger, grated
• 3 tbsp tomato purée
• 400g tin chopped tomatoes
• 200g smooth unsweetened peanut butter
• 700ml chicken stock or water
• 1 scotch bonnet chilli, pierced but left whole
• 2 bay leaves
• 1 stock cube (Maggi or similar)
• 500g sweet potato, peeled and cut into 4cm chunks
• 1 small aubergine, cut into 3cm chunks
• 150g okra, trimmed (optional)
• 1 tbsp lemon juice
• Steamed long-grain rice, to serve
• Coriander leaves, to finish

Method

1. Season the chicken thighs all over with the salt and black pepper.
2. Heat the groundnut oil in a large heavy casserole over medium-high heat. Brown the chicken in batches, 3–4 minutes a side, then lift out onto a plate.
3. Lower the heat, add the onions and cook 8 minutes until soft and golden. Stir in the garlic and ginger for 1 minute.
4. Add the tomato purée and fry it out for 2–3 minutes until darkened, then tip in the chopped tomatoes and cook 5 minutes.
5. Loosen the peanut butter with a ladleful of the warm stock in a bowl until smooth, then stir it into the pot along with the rest of the stock.
6. Return the chicken, add the scotch bonnet, bay leaves and stock cube. Bring to a bare simmer, half-cover and cook gently for 25 minutes, stirring now and then so the peanut butter doesn't catch.
7. Add the sweet potato and aubergine and simmer, uncovered, 20 minutes more until the vegetables are tender and the sauce has thickened with a slick of red oil on top.
8. Add the okra, if using, for the final 8 minutes. Remove the scotch bonnet (or mash a little in for real heat), stir in the lemon juice and season to taste.
9. Serve over steamed rice, scattered with coriander.