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Peanut butter
Chicken and peanut butter mafé
Recipe
Serves 4:
500 g chicken
2 onions
3 garlic cloves
2 tomatoes
3 tablespoons tomato paste
150 g 100% peanut butter
1 liter chicken broth
3 tablespoons olive oil
2 carrots
2 sweet potatoes
1 eggplant
1 bay leaf
salt and pepper
250 g basmati rice
Heat the oil in a large casserole or stockpot over medium heat. Add the chicken, cut into pieces, and brown on all sides for about 5-7 minutes.
Remove the chicken from the pan and set aside.
In the same pan, add the chopped onions and sauté for about 3 minutes, until translucent.
Add the chopped garlic and sauté for a further 1 minute.
Add the diced tomatoes and tomato paste to the pan. Mix well and cook for about 5 minutes, until the tomatoes are tender.
Return the chicken pieces to the pan and mix well with the tomato sauce.
Add the peanut butter to the pan and stir to combine. The sauce should be thick and creamy.
Pour in the water or chicken stock gradually, stirring to avoid lumps.
Add the carrots, sweet potatoes, chopped eggplant and bay leaf to the casserole. Season to taste with salt and pepper.
Cover and simmer over low heat for about 30 to 40 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
Cook the rice plain and serve with the hot mafé!
Menguy's little extras: You can add your own flavour and taste with our different peanut butters!
