Senegalese chicken and peanut stew with broken rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Senegalese chicken and peanut stew with broken rice

Senegalese chicken and peanut stew with broken rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 750 Calories/Serving

30–40 Minutes

Called mafe, this chicken stew is known throughout West Africa. We love its lush peanut sauce, plus good-for-you spinach, potatoes, and tomatoes. Broken rice is a classic accompaniment; made from grains broken up during harvesting or milling, its texture splits the difference between fine and pearl couscous.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup broken rice
  • 6 ounces Yukon Gold potatoes
  • 1 red bell pepper
  • 1 to 2 shallots
  • Peeled fresh garlic
  • 10 ounces boneless skinless chicken thigh pieces
  • ¼ cup peanut butter
  • 1 lime
  • ½ teaspoon Marash chile flakes (optional)
  • 1 cup diced tomatoes
  • 2 ounces baby spinach

Nutrition per serving

Calories 750, Total Fat 33g (42% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 410mg (18% DV), Total Carb. 77g (28% DV), Fiber 10g (36% DV), Protein 40g
Contains: Peanuts

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Using a strainer, rinse the rice.
In a small pot, combine the rice with 1 cup salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 15 to 20 minutes.
While the rice cooks, prepare the vegetables.

2

Prep the vegetables

  • Scrub the potatoes; cut them into ½-inch cubes.
  • Remove the stem, ribs, and seeds from the red bell pepper; cut the pepper into thin strips.
  • Peel and thinly slice the shallot.
  • Finely chop enough garlic to measure 1 teaspoon.

3

Brown the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not clean the pan.

4

Cook the potatoes

Add the potatoes to the hot pan along with ¾ cup water and season with salt. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce to a vigorous simmer, cover, and cook until the potatoes are tender, 5 to 7 minutes.
While the potatoes cook, prepare the remaining ingredients.

5

Prep the remaining ingredients; finish the stew

  • In a medium bowl, whisk the peanut butter with 1 cup warm water until smooth.
  • Cut the lime into wedges.
To the pan with the potatoes, add the bell pepper, shallots, garlic, and as much Marash chile as you like; stir to combine. Cook over medium heat until the garlic is fragrant, 1 to 2 minutes.
Return the chicken to the pan along with the peanut butter mixture and tomatoes, and stir to coat. Cover and simmer until the chicken is cooked through and the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the spinach. Season to taste with salt and pepper.

Serve

Transfer the rice to individual plates and top with the chicken stew. Serve with the lime wedges on the side.
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