Editorial sample recipeSenegaleseintermediatedairy-freegluten-free

Senegalese Peanut Stewed Chicken With Sweet Potatoes

Name: Senegalese Peanut Stewed Chicken With Sweet Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 1.5 lbs bone-in skinless chicken thighs; 0.5 cup creamy natural peanut butter; 2 tbsp tomato paste; 1 medium sweet potato, peeled and cut into 1-inch cubes; 1 medium yellow onion, finely diced; 4 clove garlic cloves, minced; 2 cups halal chicken stock; 2 tbsp peanut oil

A rich and savory Senegalese mafé inspired stew featuring tender chicken braised in a velvety peanut and tomato gravy with sweet potatoes.

Prep: 15 min
Cook: 35 min
Total: 50 min

Technique to learn

Roussir

Gently frying tomato paste and peanut butter in residual oil before adding liquid to develop deep roasted aromas and prevent sauce separation.

Instructions

Step 1: Heat peanut oil in a large deep skillet or Dutch oven over medium-high heat. Season chicken thighs lightly with salt and sear for 4 minutes per side until browned, then transfer to a plate.
Step 2: In the same skillet, add the diced yellow onion and minced garlic, sautéing for 3 minutes until softened and fragrant.

Step 3: Stir in the tomato paste and creamy peanut butter, cooking for 2 minutes while stirring constantly until the mixture darkens slightly and combines.

Step 4: Slowly pour in the halal chicken stock while whisking smoothly to dissolve the peanut mixture into a thick, uniform sauce.

Step 5: Return the browned chicken thighs to the skillet along with the cubed sweet potatoes, bringing the liquid to a gentle boil.

Step 6: Reduce heat to low, cover, and simmer for 25 minutes until the chicken reaches an internal temperature of 165 Fahrenheit and the sweet potatoes are fork-tender.

Cooking tips

Use smooth, pure peanut butter without added sugars for the most authentic savory depth.
If the sauce thickens too quickly during simmering, splash in an extra two tablespoons of hot stock or water.
Original home-cooking adaptation inspired by Senegalese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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