Mafe

Mafe
Serves 6

6 large chicken thighs
1 green pepper, fine chop
1 medium onion, fine chop
2 clove garlic, minced
Optional habanero pepper, prepared to taste
1 teaspoon salt
1/2 to 1 teaspoon each, red and black pepper
1 chicken bullion cube (optional; if used, reduce the salt)
3 tablespoons olive oil
1 16-ounce can low-sodium, low-fat chicken broth
2 heaping tablespoons tomato paste
1 8-ounce can tomato sauce
About 1 1/2 cups water
1 small green cabbage, cored and chunked
1 large sweet potato, small chunks
cooked rice
chopped scallions for garnish
1/2 cup peanut butter

1. About 30 minutes before cooking, rub about half the spice mix into the
meat and let sit at least 30 minutes before cooking.

2. Pour oil in a large Dutch oven or saucepan over a medium-high flame.
Heat oil until it covers the bottom of the pan. Turn down heat slightly.
Pour the remainder of the spice mix into the warm oil and brown, stirring
so the spices do not burn (no more than 30 seconds).

3. Brown chicken pieces in the oil, turning so the meat is browned
evenly.

4. Remove pan from heat and stir in ground vegetables. Add chicken broth,
tomato sauce, bullion cube and enough water so the liquid just covers the
top of the chicken.

5. Return pan to heat and bring stew to a slight boil. Turn down heat to
a low flame, cover and simmer. Add more water as needed to keep the
chicken covered.

6. Clean the cabbage and cut into large chunks. Add cabbage into the
stew.

7. Simmer stew about 45 minutes. Debone chicken if applicable.

8. In a bowl, combine the peanut butter with about 1/4 cup of hot broth
from the stew. Using a whisk or mixing spoon, stir the peanut butter
until it's smooth and liquid. Pour the mixture back into the pot with the
rest of the stew.

9. Add the sweet potato chunks and, if desired and there is enough room
in the pot, the chicken. Simmer on low heat until the oil from the peanut
butter rises to the top of the stew, about 30 minutes. Garnish with
scallions and serve over rice.