Mafé

(Sidy Diakhate)

Ingredients:
6 large chicken thighs (or beef)
1 medium to large green pepper, coarsely chopped (optional)
1 small to medium onion, peeled and coarsely chopped
1 clove garlic, peeled and coarsely chopped
1 teaspoon salt
1/2 to 1 teaspoon each, red and black pepper
1 chicken bullion cube (or magi cube)
3 tablespoons olive oil
1 16-ounce can low-sodium, low-fat chicken broth
2 heaping tablespoons tomato paste
1 8-ounce can tomato sauce
About 1 1/2 cups water
1 small green cabbage, washed with tough outer leaves removed and chopped into quarters or eighths. Do not core.
1 large sweet potato, peeled and cut into small chunks
2 cups white rice
Red and yellow bell peppers slices or chopped scallions for garnish (optional)
1/4 to 1/2 cup peanut butter

Directions:

1. About 30 minutes before cooking, prepare spice mix. Combine salt, red and black peppers. Stir well to mix. Wash and clean chicken of excess skin and fat. Rub about half the spice mix into the meat and let sit at least 30 minutes before cooking.
2. Place the chopped onions, garlic and green pepper into a blender or food processor and grind coarsely.
3. Pour oil in a large Dutch oven or saucepan over a medium-high flame. Heat oil until it covers the bottom of the pan. Turn down heat slightly. Pour the remainder of the spice mix into the warm oil and brown, stirring so the spices do not burn (no more than 30 seconds).
4. Brown chicken pieces in the oil, turning so the meat is browned evenly. The thighs should be a light golden brown.
5. Remove pan from heat and stir in ground vegetables. Add chicken broth, tomato sauce, bullion cube and enough water so the liquid just covers the top of the chicken.
6. Return pan to heat and bring stew to a slight boil. Turn down heat to a low flame, cover and simmer. Add more water as needed to keep the chicken covered.
7. Cut the cabbage in half, lengthwise. Do not core. Cut each half into quarters. If necessary, cut again so the pieces are palm sized. Do not separate leaves. Place cabbage in the stew.
8. Simmer stew until chicken begins to separate from the bone, about 45 minutes. Remove chicken and debone, if desired.
9. In a small bowl, combine the peanut butter with about 1/4 cup of hot broth from the stew. Using a whisk or mixing spoon, stir the peanut butter until it's smooth and liquid. Pour the mixture back into the pot with the rest of the stew.
10. Add the sweet potato chunks and, if desired and there is enough room in the pot, the chicken. Simmer on low heat until the oil from the peanut butter rises to the top of the stew, about 30 minutes. Note: Keep the heat low and stir often so the peanut butter doesn't stick.