Senegalese · intermediate
Senegalese Peanut Stewed Chicken With Sweet Potatoes
A rich and savory Senegalese mafé inspired stew featuring tender chicken braised in a velvety peanut and tomato gravy with sweet potatoes.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat peanut oil in a large deep skillet or Dutch oven over medium-high heat. Season chicken thighs lightly with salt and sear for 4 minutes per side until browned, then transfer to a plate.
- 02
In the same skillet, add the diced yellow onion and minced garlic, sautéing for 3 minutes until softened and fragrant.
- 03
Stir in the tomato paste and creamy peanut butter, cooking for 2 minutes while stirring constantly until the mixture darkens slightly and combines.
- 04
Slowly pour in the halal chicken stock while whisking smoothly to dissolve the peanut mixture into a thick, uniform sauce.
- 05
Return the browned chicken thighs to the skillet along with the cubed sweet potatoes, bringing the liquid to a gentle boil.
- 06
Reduce heat to low, cover, and simmer for 25 minutes until the chicken reaches an internal temperature of 165 Fahrenheit and the sweet potatoes are fork-tender.
A LITTLE KITCHEN KNOW-HOW
Roussir
Gently frying tomato paste and peanut butter in residual oil before adding liquid to develop deep roasted aromas and prevent sauce separation.
Notes from the kitchen
- Use smooth, pure peanut butter without added sugars for the most authentic savory depth.
- If the sauce thickens too quickly during simmering, splash in an extra two tablespoons of hot stock or water.
- Original home-cooking adaptation inspired by Senegalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.