Mafé Chicken

Step 1

Pat the 6 chicken thighs completely dry with paper towels — removing surface moisture is crucial for achieving a golden, flavorful sear rather than a pale, steamed surface.

Step 2

Season both sides of each chicken thigh generously with 1.5 teaspoons of kosher salt and 0.5 teaspoon of freshly ground black pepper.

Step 3

Dice 1 large yellow onion into 1/4-inch pieces, keeping them uniform. Peel and finely mince 4 garlic cloves. Grate a 1-inch piece of fresh ginger on a microplane to get roughly 1 tablespoon.

Step 4

Cut 3 medium waxy potatoes into 1.5-inch chunks — aim for roughly equal sizes so they cook evenly. Cut 2 large carrots into 1-inch thick coins on the bias — this increases their surface area and helps them cook faster.

Step 5

Set a 5-quart heavy-bottomed Dutch oven over medium-high heat and let it preheat for 2 minutes. Add 3 tablespoons of vegetable oil — it should shimmer and move easily around the pot.

Step 6

Working in two batches if needed, carefully place the seasoned chicken thighs skin-side down into the hot oil. Sear without moving them for 5-6 minutes until the skin turns deep golden brown and releases easily from the pot — you should hear a steady, confident sizzle. Flip and sear the other side for 3-4 minutes until golden. Transfer to a plate.

Step 7

Add the diced onion to the remaining fat in the pot and sauté over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. The pot should smell sweet and savory. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.

Step 8

Pour in the 14 ounces of canned crushed tomatoes, scraping the bottom of the pot with a wooden spoon to release any browned bits. Stir and cook for 2-3 minutes until the tomatoes begin to caramelize slightly and the raw tomato smell softens.

Step 9

In a small bowl, whisk together 0.75 cup of natural peanut butter with 0.5 cup of the 3 cups of chicken stock until smooth — this prevents lumps. Pour the mixture into the pot along with the remaining 2.5 cups of stock, stirring well to combine.

Step 10

Return the seared chicken thighs to the pot skin-side up. Add the potato chunks, carrot coins, 2 fresh thyme sprigs, 1 bay leaf, and 0.25 teaspoon of cayenne pepper. Bring to a gentle simmer — you should see small bubbles breaking the surface consistently, not a rolling boil.

Step 11

Reduce heat to medium-low and partially cover with the lid ajar. Simmer gently for 25-30 minutes, stirring occasionally, until the chicken is fully cooked (an instant-read thermometer inserted into the thickest part of a thigh without touching bone reads 165°F) and the potatoes and carrots are completely tender when pierced with a fork.

Step 12

Taste and adjust seasoning with additional salt, pepper, or cayenne as needed. Remove and discard the thyme sprigs and bay leaf. The sauce should be rich, velvety, and coat the back of a spoon — if it seems too thin, simmer uncovered for another 5 minutes.

Step 13

Ladle the mafé into wide bowls, ensuring each serving gets a chicken thigh, several pieces of potato and carrot, and plenty of the peanut sauce. Serve immediately alongside white rice or crusty bread to soak up the rich, aromatic sauce.