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Apron & Atlas — home

Chicken Mafé

Mali — see recipes from this place
  • 1 h to 1 h 30
Chicken in a thick orange peanut sauce, scattered with spring onion and coriander, served beside plain white rice.

The rich, vibrant flavours of Chicken Mafé, a spicy dish from Mali.

Ingredients

  • 1 sweet potato per person
  • 1 chicken leg, or 2–3 drumsticks, per person
  • 1 chilli pepper for 2–3 people, plus half a spoon of chilli powder
  • 2 teaspoons of fresh ginger, or ginger powder
  • 1 spoon of paprika
  • 1 cinnamon stick
  • 100 ml of coconut milk per person
  • 1 tin of tomatoes
  • 300–400 g of peanut butter
  • 1 spoon of tomato purée
  • 2 bay leaves
  • Fresh parsley and coriander
  • 1 carrot
  • 1 stick of celery
  • 2 onions
  • 3 cloves of garlic

Method

  1. Cut the onions, garlic, carrot and celery into small cubes.

  2. In a big pot, brown the chicken legs or drumsticks in a little neutral oil, then take the chicken out.

  3. Put the onions, garlic, carrot, celery and chilli pepper into the pot for 3 minutes, then add the sweet potatoes and put the chicken back in.

  4. Once the chicken has roasted a little, add the tinned tomatoes, the peanut butter, the coconut milk and the rest of the spices.

  5. Cover the pot and cook for 45 minutes to an hour over medium heat.

  6. Serve on a plate with basmati rice, with fresh spring onions and parsley or coriander on top.

I cook dishes like this one in people's homes across Cape Town.

See what a private dinner looks like

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