Senegalese Peanut-Free Maafe (Groundnut Stew)

Ingredients

• 1/2 cup Sunflower Seed Butter
• about 450 g Chicken Thighs
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Tomato Paste
• 1 can Diced Tomatoes
• 4 cups Vegetable Broth
• 1 medium Sweet Potato
• 1 cup Rice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the about 450 g of chicken thighs dry with paper towels. Season them evenly with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 190°C. Add the seasoned about 450 g of chicken thighs and brown them on all sides for 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, about 150°C. Add the finely chopped 1 medium onion, minced 3 cloves of garlic, and grated 1 tablespoon of ginger to the pot. Cook, stirring occasionally, for 5-7 minutes, until the onion is softened and translucent. Stir in the 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly and becomes fragrant.
4. 4Pour in the 1 can of diced tomatoes, the 1/2 cup of sunflower seed butter, and the 4 cups of vegetable broth. Stir everything together until the sunflower seed butter is well combined with the liquid. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
5. 5Add the 1 medium sweet potato, cut into 2.54 cm cubes, and return the browned about 450 g of chicken thighs to the pot. Stir to combine, then cover the pot again and continue to simmer for 20-25 minutes. The chicken is done when its internal temperature reaches 74°C, and the sweet potato cubes are easily pierced with a fork.
6. 6While the stew simmers, cook the 1 cup of rice. In a separate medium saucepan, combine the 1 cup of rice with 2 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, until all the water is absorbed. Remove the saucepan from the heat and let it rest, covered, for 5 minutes before serving. Serve the hot Senegalese Peanut-Free Maafe over the cooked 1 cup of rice.

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