Poulet Mafé Coco
A rich and flavorful Senegalese chicken stew made with peanut butter and coconut milk, simmered with tender chicken pieces and aromatic vegetables.
🧂 Ingredients
- 4 large Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 4 tablespoons Vegetable oil
- 2 medium Onion(finely chopped)
- 4 cloves Garlic cloves(minced)
- 3 cm Ginger(fresh, grated)
- 3 tablespoons Tomato paste
- 3 medium Tomatoes(chopped)
- 120 g Peanut butter(unsweetened, creamy)
- 1 can (400ml) Coconut milk
- 1.5 cups Chicken broth
- 2 Bay leaves
- 3 Bouillon cubes(Maggi or similar)
- 1 large Carrot(chopped)
- 2 small Potatoes(chopped)
- 1 Scotch bonnet pepper(optional, for heat)
- 1 teaspoon Salt(or to taste)
- 0.5 cup Water(warm, or as needed)
👨🍳 Instructions
- 1
In a blender, combine 1 chopped onion, minced garlic, grated ginger, 2 bouillon cubes, and 100ml of water. Blend until smooth to create a marinade paste. Reserve 2 tablespoons of this paste for later.
💡 Tip: This aromatic paste forms the flavor base of the stew. - 2
Season the chicken pieces with the reserved marinade paste and 1 bouillon cube. Let it marinate in the refrigerator for at least 20 minutes.
- 3
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the marinated chicken pieces on all sides until golden brown. Remove the chicken and set aside.
- 4
Add the remaining 2 tablespoons of oil to the pot. Add the remaining chopped onion and sauté until softened and translucent.
💡 Tip: Do not brown the onions too much, as they will cook further in the stew. - 5
Stir in the tomato paste and the chopped tomatoes. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down.
- 6
Add the peanut butter, coconut milk, and chicken broth to the pot. Stir well to combine, ensuring the peanut butter is fully incorporated.
- 7
Return the seared chicken to the pot. Add the bay leaves, remaining 3 bouillon cubes, chopped carrots, chopped potatoes, and the optional scotch bonnet pepper. Add about 0.5 cup of warm water, or more if needed to achieve desired consistency.
- 8
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
💡 Tip: Stir occasionally to prevent sticking. - 9
Season with salt to taste. Remove bay leaves before serving.
💡 Tip: Taste and adjust seasoning as needed. - 10
Serve hot, typically with white rice, fufu, or boiled plantains.
💡 Pro Tips
- ✓For a smoother sauce, you can blend the stew before serving, or ensure the peanut butter is well-whisked with the liquids.
- ✓Adjust the amount of scotch bonnet pepper to control the heat level.
- ✓If you don't have fresh ginger, use 1 teaspoon of ground ginger.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like sweet potatoes, cabbage, or okra.
- For a vegetarian version, use firm tofu or chickpeas instead of chicken.