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Maffe (African Peanut Stew)

Makes 4 to 5 servings

• 1/3 cup tomato paste
• 3/4 cup chunky unsalted peanut butter
• 1 cup unsalted chicken broth
• 3 tablespoons peanut oil
• 2 to 3 chicken legs and thighs, separated (can be skinless, if desired)
• 1 bone-in chicken breast, cut in 2 pieces
• 1 large yellow onion, chopped
• Cayenne pepper, to taste
• Black pepper, to taste
• Dried thyme, to taste
• 2 bay leaves
• Rice or couscous, for serving

In a bowl, combine the tomato paste and peanut butter. Gradually stir in chicken broth until mixture is smooth and well blended. Set aside. Heat the oil in a cast-iron skillet over medium-high heat. Saute chicken until nicely browned on all sides. Transfer chicken to a bowl.

Add onion to the skillet; cook, stirring with a wooden spoon, until soft, about 5 minutes. Pour the peanut butter mixture into the skillet with the onions, then add cayenne pepper, black pepper and thyme to taste. Add bay leaves. Return the chicken to the skillet, bring the mixture to a boil, then immediately turn the heat down to a simmer. Cover the pot and simmer until the chicken is done, about 30 minutes.

Serve immediately, with rice or couscous.

(From Frances Levine.)

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