Poulet Mafé

★★★☆☆
Serves: 6 Origin: Contemporary

Ingredients

  • 3 medium garlic cloves, finely chopped3 medium garlic cloves, finely chopped
  • 1 tablespoon peeled and finely chopped fresh ginger15 ml peeled and finely chopped fresh ginger
  • Pinch of kosher salt, plus more to tastePinch of kosher salt, plus more to taste
  • Pinch of black pepperPinch of black pepper
  • 1 pound bone-in chicken thighs, skin removed455 g bone-in chicken thighs, skin removed
  • 1 pound chicken drumsticks, skin removed455 g chicken drumsticks, skin removed
  • 3 tablespoons vegetable oil45 ml vegetable oil
  • 1 small yellow onion, chopped1 small yellow onion, chopped
  • 1 (6-ounce) can tomato paste1 (6-ounce) can tomato paste
  • 1/4 cup fish sauce (such as Red Boat)60 ml fish sauce (such as Red Boat)
  • 7 cups water1.68 L water
  • 1 cup unsweetened creamy peanut butter (such as Smucker's Natural Creamy Peanut Butter), well stirred240 ml unsweetened creamy peanut butter (such as Smucker's Natural Creamy Peanut Butter), well stirred
  • 8 ounces green cabbage, cored and cut into 2-inch wedges225 g green cabbage, cored and cut into 2-inch wedges
  • 3 medium carrots, cut into 2-inch-long pieces3 medium carrots, cut into 2-inch-long pieces
  • 2 medium Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces2 medium Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 medium-size sweet potato, peeled and cut into 1 1/2-inch pieces1 medium-size sweet potato, peeled and cut into 1 1/2-inch pieces
  • Sliced fresh Scotch bonnet chiles, to taste (optional)Sliced fresh Scotch bonnet chiles, to taste (optional)
  • Cooked white rice, for servingCooked white rice, for serving

Instructions

  1. Stir together garlic, ginger, salt, and black pepper in a large bowl. Add chicken; press garlic mixture into chicken pieces. Cover with plastic wrap; refrigerate at least 3 hours or up to 12 hours.
  2. Heat oil in a large Dutch oven over medium-high until oil shimmers. Add onion; cook, stirring often, until onion starts to become translucent, about 3 minutes. Stir in tomato paste and fish sauce. Cook, stirring constantly, until combined and tomato paste caramelizes and turns a few shades darker, 6 to 8 minutes. Add 7 cups water, scraping up any browned bits from bottom of Dutch oven. Add chicken and any remaining garlic mixture in bowl to Dutch oven. Bring to a boil over high. Reduce heat to medium-low.
  3. Place peanut butter in a medium-size heatproof bowl; stir in 1 1/2 cups liquid from Dutch oven, 1/4 cup at a time, until peanut butter is thinned out and mixture is creamy. Add to mixture in Dutch oven; bring to a vigorous simmer over medium-low. Simmer, undisturbed, 20 minutes.
  4. Stir cabbage and carrots into mixture in Dutch oven; return to a vigorous simmer over medium-low. Simmer, undisturbed, 10 minutes.
  5. Stir potato and sweet potato pieces into mixture in Dutch oven; return to a vigorous simmer over medium-low. Simmer, undisturbed, until chicken and vegetables are tender and oil has separated from thickened sauce, 30 to 35 minutes. Remove from heat; stir in Scotch bonnet chiles, if using, and season with salt to taste. Serve over rice.
Poulet mafé can be made up to 3 days ahead and stored in an airtight container in refrigerator. Reheat gently before serving.
Wine Pairing: Bold Red — Cabernet Sauvignon — full-bodied to match a rich, savory main.
Source: Pierre Thiam, Food & Wine
wine-unreviewed