$5 OFF: Avoid the grocery line and get your first delivery as early as Sunday June 7th! New clients only. Redeem offer

West African-Style Chicken Maafe

with Tomato, Kohlrabi & Rice

Cooking time

25 minutes

Servings

4

Calories

730 /serving

Otherwise known as peanut stew, maafe is a traditional West African recipe sure to brighten any evening of the week. Made with a mixture of peanut butter and coconut milk, the sauce is nutty and silky—and just wait until you taste the fragrant spice blend! The tender pieces of chicken, tomato and kohlrabi will bathe in a mixture that includes cardamom, allspice and a smidge of cinnamon. Close your eyes and you’d think you were in Dakar.

We will send you:

  • 560g Chicken tenders
  • 3 Garlic cloves
  • 1 Lime (or lemon)
  • 2 Tomatoes
  • 1 Shallot (or onion)
  • 1 Kohlrabi
  • 315g White rice
  • 50g Peanuts
  • 165ml Coconut milk
  • 30g Peanut butter
  • 156ml Tomato paste
  • 14.25 Dinner in Dakar spice blend (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan, ginger, kosher salt)

Contains: Peanuts

You will need:

Medium pot
Large pan
Zester
Peeler
Oil
Salt & pepper
Total Fat
21 g
Saturated Fat
8 g
Sodium
150 mg
Total Carbs
88 g
Sugars
8 g
Protein
49 g
Fibres
9 g
Preparation
a picture
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Mise en place
While the rice cooks, halve, peel and mince the shallot. Zest and cut the lime into 6 wedges. Small-dice the tomatoes. Peel and small-dice the kohlrabi. Mince the garlic.
a picture
Toast the peanuts & sear the chicken
While the rice continues to cook, in a large pan, heat a drizzle of oil on medium-high. Add the peanuts and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl and wipe out the pan. Pat the chicken dry with paper towel; season with S&P. Heat a drizzle of oil in the same pan on medium-high. Add the chicken to the pan and cook, 1 to 2 minutes per side, until browned. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
a picture
Start the maafe
In the reserved pan on fond, heat a drizzle of oil on medium. Stirring frequently throughout, add the kohlrabi and shallot; cook, 2 to 3 min., until beginning to soften. Add the garlic and cook, 30 sec. to 1 min., until fragrant. Add the tomato paste and cook, 2 to 3 min., until dark red. Add the peanut butter, ¾ of the tomatoes, ¾ of the coconut milk, ½ the peanuts and 1 ½ cups water; season with the spice blend and S&P. Bring to a boil; lower the heat and simmer, 8 to 10 min., until the sauce has thickened and the kohlrabi is tender when pierced with a fork.
a picture
Finish the maafe & serve
To the pan of maafe, add the seared chicken* and cook, stirring occasionally, 2 to 3 minutes, until cooked through. Stir in the juice from 2 lime wedges; season with S&P to taste. To the pot of rice, add as much of the lime zest as you’d like; season with S&P to taste and stir to combine. Divide the rice between your plates. Top with the chicken maafe. Garnish with the remaining coconut milk, tomatoes and toasted peanuts. Serve the remaining lime wedges on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.