West African Chicken Mafé (Chicken Stew in Peanut Sauce)

theperfectpantry.com

Melissa Symonette

2-½ lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

1-½ lb boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

1 tsp kosher salt

1 tsp ground black pepper

3 tsp chopped garlic, divided

½ to 1 tsp ground cayenne pepper (use lesser amount for a bit less heat)

2 tbsp vegetable oil

1 small yellow onion, finely diced

1 small red bell pepper, seeded and finely diced

½ green bell pepper, seeded and finely diced

1 small jalapeño pepper, seeds and ribs removed, finely diced

4 cups chicken broth, low-sodium store-bought or homemade

½ cup smooth peanut butter

1 Tbsp tomato paste

¼ cup drained canned chopped tomato

½ tsp dried thyme

1 tsp peeled, grated fresh ginger root

½ cup coconut milk

¼ cup chopped cilantro or parsley, for garnish

Directions at theperfectpantry.com

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