30-Min Peanut Chicken Mafé with Rice & Greens
Creamy peanut stew with tender chicken thighs, served over steamed rice with sautéed greens and warm chapati. A Senegalese weeknight classic that tastes like it simmered for hours but comes together in 20 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 1.25 lb chicken thighs, boneless skinless
- ½ cup natural peanut butter
- 1 medium sweet potato
- 2 tbsp tomato paste
- 1 cup white rice
- 3 cups collard greens or spinach, chopped
- 4 pieces chapati or flatbread
- ½ medium yellow onion
Instructions
- 1
Cut chicken into 1.5-inch chunks. Dice the sweet potato and onion.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Brown chicken pieces 5 minutes, turning occasionally until edges are golden.
- 3
Add onion and diced sweet potato. Stir for 2 minutes until fragrant.
- 4
Stir in tomato paste, then whisk in 1.5 cups water and peanut butter until smooth. Simmer 8 minutes until sweet potato is tender.
- 5
Meanwhile, boil 1 cup white rice in salted water until tender, about 15 minutes. In a separate skillet, sauté greens with oil and salt for 2 minutes until wilted.
- 6
Warm the chapati in a dry skillet or over a flame. Serve stew over rice, greens on the side, with warm bread alongside.
Tools you’ll need
- large skillet (12-inch)
- second skillet (10-inch)
- pot for rice (3-quart)
- wooden spoon
- whisk
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