It’s April and spring has sprung! The days are longer; the weather warmer; the birds have returned and are chirping away – and there are many more delicious vegetables around to enjoy!
With this unpredictable spring weather though – rainy ways, wind, cool evenings, sunny and warm days – this chicken recipe is perfect for that inbetween weather, for when you need some nourishing and satisfying warm food, but not too heavy.
What is ‘mafe’ or ‘maafe’?
It is a peanut sauce based stew, commonly eaten in western Africa. This dish can be made using beef, lamb or chicken – and also vegetarian.
Here is my take on this delicious stew. Enjoy!
Prep time: 15 minutes
Cooking time: 45-60 minutes
- Half a chicken (with skin), cut into portions
- 1 red onion
- 1/4 butternut, cut into chunks
- 2 medium/large carrots, cut into chunks
- 1 medium/large sweetpotato, peeled and cut into chunks
- salt and pepper
For the Peanut Sauce:
- 3 garlic cloves, peeled
- a knob of fresh ginger
- 1/3 cup of crunchy peanut butter (store bought or homemade)
- 1 can of coconut milk
- A pinch of cumin and mixed herbs
- Place all the sauce ingredients into a blender and blitz until smooth
- Wash and chop up the vegetables into medium/large chunks
- Rinse the chicken under running water (if needed)
- Place the chicken pieces into an ovenproof dish – I used a roasting pan
- Season the chicken with salt and pepper
- Add the vegetables to the pan
- Pour the peanut sauce over the chicken and vegetables
- Cover with foil
- Bake in a preheated oven, 180C for 35 minutes
- Carefully remove the foil and return to the oven
- Turn the oven temperature up to 200C, and cook for a further 15 minutes
- Baste the chicken often whilst roasting, to avoid it burning
- Carefully remove from the oven and serve