West African Groundnut Chicken & Sweet Potato Stew (Maafe)

Ingredients

• 2 Tbsp neutral oil

• 1 lb boneless, skinless chicken thighs, 1-inch pieces (swap with chickpeas for vegan)

• 1 medium onion, diced

• 1 red bell pepper, diced

• 3 garlic cloves, minced

• 1 Tbsp fresh ginger, minced

• 2–3 Tbsp tomato paste

• 1 tsp smoked paprika

• 1 tsp ground coriander

• 1 tsp ground cumin

• ½–1 tsp cayenne or chili flakes (calibrate heat)

• 1 large sweet potato (about 12–14 oz), peeled, ¾-inch cubes

• 1 (14.5-oz) can diced tomatoes (with juice)

• ⅓ cup natural peanut butter (unsweetened, smooth)

• 2½–3 cups low-sodium chicken or vegetable stock (start with 2½; top up only if needed)

• 1 tsp kosher salt (to taste) + black pepper

• 1 Tbsp lime juice

• Garnish: chopped roasted peanuts, cilantro, and/or scallions

Instructions

1. Brown for baseline flavor: Heat oil in the 3-QT over medium. Season chicken with salt/pepper; brown in two batches, 3–4 min per side. Park on a plate.

2. Aromatics: In the same pot, add onion and bell pepper; sauté 3–4 min. Add garlic and ginger; 30–45 sec until fragrant.

3. Tomato base: Stir in tomato paste; cook 1 min. Add paprika, coriander, cumin, and cayenne; toast 30 sec.

4. Build the stew: Return chicken. Add sweet potato, diced tomatoes, and 2½ cups stock. Bring to a steady simmer; reduce to medium-low, lid on slightly ajar. 15 minutes.

5. Peanut integration: Whisk peanut butter with ½ cup hot liquid from the pot in a small bowl until smooth; stir back in. Simmer uncovered 10–15 minutes until sweet potatoes are tender and broth is silky. Adjust thickness with remaining stock if tight.

6. Finish: Stir in lime juice; taste and correct salt/heat. Target: rich, slightly spicy, spoon-coat consistency.