Senegalese chicken and peanut stew with broken rice
Gluten-Free, Dairy-Free, Soy-Free
30 – 40 Minutes
Called mafe, this chicken stew is known throughout West Africa. We love its lush peanut sauce, plus good-for-you spinach, potatoes, and tomatoes. Broken rice is a classic accompaniment; made from grains broken up during harvesting or milling, its texture splits the difference between fine and pearl couscous.
- ½ cup broken rice
- 6 ounces Yukon Gold potatoes
- 1 red bell pepper
- 1 to 2 shallots
- Peeled fresh garlic
- 10 ounces boneless skinless chicken thigh pieces
- ¼ cup peanut butter
- 1 lime
- ½ teaspoon Marash chile flakes (optional)
- 1 cup diced tomatoes
- 2 ounces baby spinach
Cook the rice
- Using a strainer, rinse the rice.
While the rice cooks, prepare the vegetables.
Prep the vegetables
- Scrub the potatoes; cut them into ½-inch cubes.
- Remove the stem, ribs, and seeds from the red bell pepper; cut the pepper into thin strips.
- Peel and thinly slice the shallot.
- Finely chop enough garlic to measure 1 teaspoon.
Brown the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
Cook the potatoes
While the potatoes cook, prepare the remaining ingredients.
Prep the remaining ingredients; finish the stew
- In a medium bowl, whisk the peanut butter with 1 cup warm water until smooth.
- Cut the lime into wedges.
Return the chicken to the pan along with the peanut butter mixture and tomatoes, and stir to coat. Cover and simmer until the chicken is cooked through and the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the spinach. Season to taste with salt and pepper.
Calories: 750, Protein: 40 g, Fiber: 10 g, Total Fat: 33 g, Monounsaturated Fat: 16 g, Polyunsaturated Fat: 7 g, Saturated Fat: 7 g, Cholesterol: 95 mg, Sodium: 410 mg, Carbohydrates: 77 g, Added Sugar: 0 g.