lunch

Maafe (West African Peanut Stew) with Chicken and Millet

Name: Maafe (West African Peanut Stew) with Chicken and Millet
Ingredients: 8 oz (227 g) Chicken thighs, boneless, skinless; 1/4 cup (64 g) Natural peanut butter (unsweetened); 1/2 cup (120 g) Diced tomatoes, no salt added; 1/2 cup (80 g) Onion, yellow, chopped; 2 cloves (6 g) Garlic, minced; 1 tsp (2 g) Ginger, fresh, grated; 1 cup (240 ml) Vegetable broth, low sodium; 1/2 cup (80 g) Sweet potato, peeled and cubed; 1 tsp Ground cumin; 1/4 tsp Cayenne pepper; 1/2 cup (90 g) Millet, cooked; 1 tsp (5 g) Olive oil

Nutrition

1343

kcal

Calories

49.2

Protein

124.8

Carbs

77.5

Fat

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Ingredients(12)

Chicken thighs, boneless, skinless8 oz (227 g)

Natural peanut butter (unsweetened)1/4 cup (64 g)

Diced tomatoes, no salt added1/2 cup (120 g)

Onion, yellow, chopped1/2 cup (80 g)

Garlic, minced2 cloves (6 g)

Ginger, fresh, grated1 tsp (2 g)

Vegetable broth, low sodium1 cup (240 ml)

Sweet potato, peeled and cubed1/2 cup (80 g)

Ground cumin1 tsp

Cayenne pepper1/4 tsp

Millet, cooked1/2 cup (90 g)

Olive oil1 tsp (5 g)

Instructions

Heat 1 tsp olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

Add the minced garlic and grated ginger and cook for 1 minute more until fragrant.

Stir in the cumin and cayenne pepper, cooking for 30 seconds.

Add the diced tomatoes, chicken thighs, and vegetable broth. Bring to a simmer.

Stir in the peanut butter until well combined and the sauce is smooth. Bring back to a gentle simmer.

Add the cubed sweet potato. Cover the pot, reduce heat to low, and simmer for 20-25 minutes, or until the chicken is cooked through and the sweet potato is tender.

Season with salt and pepper to taste. If the stew is too thick, add a little more broth or water.

Serve the Maafe hot over cooked millet.