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Chicken and Peanut Butter Mafé

45 min. | 814 kcal | easy |
Favorite, Family
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1. Cook the rice Rinse the rice. Bring a pot of water with 1.5 2P | 2 3P cups of boiling water. Pour in the rice, cover and cook over low heat for 10-12 minutes.
2. Setup Chop the garlic, the ginger and the parsley. Slice the onions and the cabbage. Peel and cut the carrot into slices. Peel and cut the sweet potato into cubes. On a separate board, cut the chicken into pieces.
3. Cook the chicken In a skillet over medium-high heat, add a drizzle of olive oil. Cook the chicken pieces 2-3 minutes on each side. Season with salt and pepper, remove and set a aside.
4. Cook the vegetables In the same pot, lower the heat and add the onions, the garlic and the ginger. Cook for 1-2 minutes. Add 0.5 2P | 1 3P can of tomato paste and the fish sauce and cook for another minute. Add the vegetables and cook for 4-5 minutes.
5. Assemble and simmer Return the chicken to the pot with the vegetables. Add 1.5 2P | 2 3P cups of water. Cover and simmer for 10-15 minutes. In a bowl, combine the peanut butter with 2-3 tbsp of the broth and add it to the pot and mix well.
6. Plate your dish Serve the mafé chicken with the rice. Garnish with the parsley. Children will enjoy discovering peanut butter in a different way. Bon appétit!
4 unit Chicken Thighs
2 unit Garlic Clove(s)
1 unit Ginger
1 unit Yellow Onion(s)
1 unit Tomato Paste
15 ml Fish Sauce
120 ml Peanut Butter
2 unit Organic Nantes carrot (s)
300 g Sweet Potato(es)
0.5 unit Fresh Italian Parsley
140 g Basmati Rice
100 g Green Cabbage
What you need Pots.
814 kcal
% daily value
% daily value
carbohydrate 119g
fat 19g
cholesterol 118mg
fiber 11g
protein 46g
saturated 4g
sodium 460mg
sugar 19g
trans 0g