Name: Chicken and Vegetables Braised in Peanut Sauce
Cook time: 1 hr
Total time: 2 1/4 hr
Yield: Makes 6 servings
Ingredients: 1 1/2 cups unsalted roasted peanuts (1/2 lb) or 1 cup "all natural" creamy peanut butter; 3 cups water; 4 1/2 to 5 1/2 lb chicken pieces such as drumsticks, thighs, and breast halves; 2 tablespoons vegetable oil; 1 medium onion, chopped; 1 red bell pepper, chopped; 3 garlic cloves, finely chopped; 1 (14- to 16-oz) can diced tomatoes including juice; 1 to 1 1/2 teaspoons cayenne; 2 teaspoons salt; 1 1/2 lb sweet potatoes (2 medium), peeled and cut into 1-inch pieces; 4 medium turnips (1 lb), peeled if desired, halved horizontally, and cut into 3/4-inch wedges; 1 lb spinach, coarse stems discarded; Accompaniment: white rice

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Chicken and Vegetables Braised in Peanut SauceJonelle Weaver

It's believed that this stew — called mafé or maafe — originated among the Bambara people of Mali.

Active time: 1 hr Start to finish: 2 1/4 hr

Cooks' note:

•Chicken can be braised in sauce (without vegetables) 1 day ahead. Cool, uncovered, then chill, covered. Reheat chicken in sauce, then transfer chicken to serving dish before proceeding.

Recipe notes

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