Mafé
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
6 cups
- Serves:
- 4
ingredients
- 1 tablespoon peanut oil
- 1 onion, diced to 1/2-inch
- 2 cups chicken stock
- 2 tablespoons tomato paste
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 1⁄4 teaspoon salt
- 1⁄2 cup natural-style peanut butter
- 1 rutabaga, peeled and diced to 1/2-inch
- 1 small butternut squash, seeded and diced to 1/2-inch
- 1 green bell pepper, seeded and diced to 1/2-inch
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 lb cooked boneless skinless chicken breast, diced to 1/2-inch
directions
- In a large sauce pan over medium heat, sauté onion in hot oil until golden brown.
- In the microwave or in another saucepan, heat the broth until nearly boiling. Use a bit of the hot stock to thin the tomato sauce before adding it to the onions. Add remaining stock, tomatoes and 1/4 t. salt. Bring to a gentle boil.
- Thin the peanut butter with some of the hot cooking liquid. Add peanut butter to onion and tomato mixture, stirring to mix thoroughly. Reduce heat to a simmer.
- Add remaining ingredients except chicken and simmer, uncovered, until vegetables are bite tender, about thirty minutes.
- Stir in diced chicken and heat through. Check seasoning. Serve with tasty bread for sopping or over rice or couscous.
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RECIPE SUBMITTED BY
<p>I use lots of different nouns for who I am: mother, wife, musician, grant writer, and, less frequently these days, foodie. I love having special occasions and company, because that's when I play in the kitchen.</p>