10 TO 12 SERVINGS
In Africa, there are probably as many recipes for maffé (also spelled mafé) as there are cooks. It is made with beef, lamb, and goat as well as chicken, and the vegetables included range widely, from those listed below to the addition of cabbage and eggplant. The constant is the sauce, which is always composed of peanut butter and tomatoes. Feel free to add or subtract vegetables, depending upon what is in your refrigerator or what’s fresh in your market. For a good value, look for sales on jumbo packs of chicken parts.
All this one-pot dish needs is a big bowl of steamed rice or—easier yet—instant couscous to soak up plenty of that irresistible sauce. I use a skimmer to transfer the chicken and vegetables with some of the sauce to a large, wide serving bowl; it looks very attractive with the big pieces of vegetables and the peas. Pass the remaining sauce separately in a pitcher.
6 pounds skinless chicken thighs and/or breasts on the bone
Salt and freshly ground pepper
1⁄3 cup peanut oil or olive oil
3 medium onions, sliced
4 garlic cloves, finely chopped
1½ tablespoons minced fresh ginger
1 teaspoon crushed hot red pepper, or more to taste
2 cans (28 ounces each) Italian peeled tomatoes, with their juices
2 tablespoons brown sugar
3 large red-skinned or Yukon gold potatoes, peeled and cut into thick wedges
2 imported bay leaves
11⁄3 cups smooth peanut butter
3 tablespoons fresh lemon juice
3 or 4 large carrots, peeled and sliced crosswise on an angle into thick oval slices
3 sweet potatoes, peeled and cut into 1-inch-thick slices
2 bell peppers—1 red and 1 green—seeded and cut into large wedges
2 cans (15 ounces each) green pigeon peas or black-eyed peas, drained
1. Trim any extra fat from the chicken. Hack the breasts crosswise in half. Season the pieces with salt and pepper.
2. In a very large flameproof casserole, heat the oil over moderately high heat. Add the onions, cover, and cook for 3 minutes. Uncover and sauté until golden and beginning to brown, 5 to 7 minutes. Add the garlic, ginger, and hot pepper; sauté for about 30 seconds. Add the chicken pieces and cook, turning in the oil until they are white outside and coated with oil, 8 to 10 minutes.
3. In a blender or food processor, puree the canned tomatoes with their juices and add to the pot. Stir in the brown sugar, 2 teaspoons salt, and ½ teaspoon freshly ground pepper. Add the red-skinned potatoes, bay leaves, and 3 cups of water, or enough to barely cover the chicken. Bring to a boil, reduce the heat, and simmer, partially covered, for 15 minutes. Stir in the peanut butter and lemon juice.
4. Add the carrots, sweet potatoes, bell peppers, and pigeon peas; simmer until the chicken and vegetables are tender, 10 to 15 minutes longer. It’s nice if the peppers remain slightly crisp. Season again with salt and pepper, keeping in mind the sauce should be strong enough to stand up to the couscous or rice.
Note: If you wish to make this dish a day or two in advance, cook the chicken through Step 3. Let cool in the sauce, then cover and refrigerate. Finish the stew shortly before serving, so that the vegetables do not soften too much.