Senegalese Chicken Mafé

Senegal’s most comforting one-pot dish, chicken mafé pairs golden-seared chicken with a velvety peanut and tomato sauce that simmers until the meat nearly falls from the bone. Cabbage, carrots, sweet potato, and okra soak up the nutty, gently spiced sauce, and everything is ladled over fluffy white rice for a meal that tastes like a celebration.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 36 gFat
• 8 gSaturated Fat
• 48 gCarbs
• 8 gFiber
• 11 gSugar
• 38 gProtein
• 640 mgSodium
• 1080 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 42 mgVitamin C
• 780 mcgVitamin A

Ingredients

For the chicken and aromatics

• 2 1/2 lb (1.1 kg) bone-in, skin-on chicken thighs and drumsticks
• 2 tbsp peanut oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 Scotch bonnet pepper, left whole
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper

Chicken thighs and drumsticksPeanut oilYellow onionGarlic clovesFresh gingerScotch bonnet pepperKosher saltBlack pepper

For the peanut sauce

• 3 tbsp tomato paste
• 2 medium Roma tomatoes, finely chopped
• 1 cup (250 g) natural unsweetened smooth peanut butter
• 4 cups (950 ml) chicken stock
• 1 tbsp tamarind paste (optional)
• 2 bay leaves
• 1 tsp dried thyme

Tomato pasteRoma tomatoesNatural peanut butterChicken stockTamarind pasteBay leavesDried thyme

For the vegetables and serving

• 1 small green cabbage (about 1 1/2 lb), cored and cut into 6 wedges
• 2 large carrots, peeled and cut into 2-inch chunks
• 1 large sweet potato (about 1 lb), peeled and cubed
• 1 cup fresh or frozen okra, trimmed (optional)
• 3 cups cooked long-grain white rice, for serving
• 2 tbsp chopped fresh parsley, for garnish

Green cabbageCarrotsSweet potatoOkraCooked white riceFresh parsley

Directions

1. Pat the chicken dry and season all over with the salt and pepper. Heat the peanut oil in a heavy Dutch oven over medium-high heat until shimmering. Working in two batches, sear the chicken skin-side down until deep golden, about 4-5 minutes, then turn and brown the other side for 2 minutes. Transfer to a plate.
2. Reduce the heat to medium. Add the onion to the same pot and cook, stirring often, until softened and lightly golden, about 5-6 minutes. Stir in the garlic and ginger and cook 1-2 minutes until fragrant.
3. Add the tomato paste and chopped tomatoes and cook, stirring constantly, for 3-4 minutes until the tomato paste deepens in color and the mixture looks jammy.
4. Whisk in the peanut butter, tamarind paste (if using), bay leaves, thyme, and stock until completely smooth. Return the chicken and any collected juices to the pot and bring to a gentle boil.
5. Reduce the heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to prevent the peanut sauce from catching on the bottom. Set the whole Scotch bonnet on top of the sauce so it perfumes the stew without bursting. The chicken should be nearly tender at this stage.
6. Nestle the cabbage wedges, carrots, and sweet potato into the sauce. Cover and continue simmering for 20-25 minutes, until the vegetables are tender and the chicken pulls easily from the bone.
7. If using okra, stir it in during the final 10 minutes of cooking. Remove and discard the bay leaves and the Scotch bonnet. Taste and adjust the seasoning with additional salt or a squeeze of lime.
8. Ladle the stew generously over bowls of fluffy white rice, spoon extra peanut sauce over the top, and finish with a sprinkle of fresh parsley. Serve immediately with extra chili on the side for heat lovers.

Cook’s Notes

• Bone-in, skin-on chicken gives the sauce its richest flavor. For a lighter version, pull the skin off after searing, or use a whole chicken cut into pieces, the traditional way.
• Natural unsweetened peanut butter is essential: sweetened brands throw the sauce off balance. If only whole roasted peanuts are available, blend 1 1/2 cups with a little warm stock until they form a pourable paste.
• Control the heat by keeping the Scotch bonnet whole for a gentle background warmth, or piercing it once with a knife for a serious kick. Always fish it out before serving so no one gets an unpleasant surprise.
• If the sauce thickens too much while simmering, loosen it with a splash of warm stock or water; it should coat the back of a spoon but still flow when the pot is tilted.
• Mafé tastes even better the day after it is made, once the peanut and chicken flavors have married. Refrigerate covered for up to 3 days, or freeze portions for up to 2 months, and reheat gently, stirring often, as peanut sauces can split over high heat.

More Senegal Recipes You’ll Love

Craving more flavors from Senegal? Try these traditional recipes:

• Senegalese Peanut Lamb Stew
• Senegalese Fish and Rice
• Senegalese Beef Rice with Vegetables and Tamarind

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