Print close

West African Peanut Chicken

1 jar Maffé sauce
1 tbsp oil
1 lb raw boneless, skinless chicken breasts cut into 1-inch chunks
½-1 cup water (see tips)
1 small redskin potato, cut into ½ inch chunks
1 small carrot, cut into ½ inch chunks
½ cup frozen peas
Extra cayenne (optional)


  1. Heat oil to medium-high heat; Add chicken and cook for 5 minutes.

  2. Empty contents of Maffé sauce into pan. Rinse jar with the water to release any sauce clinging to it; pour into pan.

  3. Add potato, bring to a boil and immediately turn down to a simmer. Simmer covered for 15-20 minutes.

  4. Stir in carrots. Simmer covered for an additional 10 minutes.

  5. Turn off heat, add frozen peas and stir to mix in. Sauce will appear runny but will thicken up as it cools. Allow to rest 5-10 minutes before serving. Serve over Jasmine rice, Couscous or Quinoa.


  • For a looser consistency, use more water. For a thicker, stew-like consistency, use less water or simmer uncovered.

  • Use coconut milk instead of water; will temper the heat.

  • Substitute redskin potato for sweet potato or russet potato or do a combination of both.

  • Oil may pool or form droplets on top; it's the natural oils separating from the peanut paste. Stir and enjoy.