Peanut Stew with Chicken (Maafe)

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  • Prep Time10 min
  • Cook Time1 hr 2 min
  • Total Time1 hr 12 min
  • Yield8 Servings


    • 2 tablespoons peanut or canola oil
    • 1 large fryer chicken, cut into stewing pieces
    • Kosher salt and freshly ground black pepper
    • 1 large onion, diced
    • 4 cloves garlic, minced
    • 2 chicken bouillon cubes (or better than bullion)
    • One 14.5-ounce can tomato paste
    • 1 1/2 cups all-natural peanut butter no sugar
    • 1 Scotch bonnet pepper, sliced and seeds removed (optional)
    • 2 large sweet potatoes, peeled and cut into 1-inch pieces
    • 1 can diced tomatoes
    • 1 small bunch collard greens leaves sliced
    • Hot cooked rice, for serving, optional



    Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes.


    Remove the chicken to a plate. Add the onion, garlic, and bouillon to the pot and cook until the onions are translucent, about 5 minutes.


    Stir in tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper.


    Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.


    Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)

    Serve warm with hot cooked rice, if using.


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