Chicken Mafe Food

CHICKEN MAFE

Steps:

• Finely mince 6 cloves garlic and the ginger with a pinch of salt, plenty of black pepper and crushed red-pepper flakes to taste. Season chicken all over with salt, and rub with the garlic mixture. Marinate for three hours or overnight, refrigerated.
• Finely chop the remaining 6 cloves of garlic. In a large Dutch oven, heat the oil over medium-high heat. When it is hot, add the onion, chopped garlic, 2 teaspoons kosher salt and cook, stirring, for 3 minutes, until the onion is starting to become translucent. Stir in the fish sauce, then the tomato paste, and cook, stirring, for 3 minutes, until the paste and onions have combined and are a shade darker. Stir in 6 cups water, scraping up any browned bits.
• Add the chicken, bring to a boil and turn heat down to a moderate simmer. In a mixing bowl, stir a cup of the cooking liquid into the peanut butter, a splash at a time, to loosen it. Pour the peanut butter mixture into the pot, and simmer for 20 minutes. Add the cabbage and carrots, and simmer 10 minutes. Peel and cut the sweet potato and waxy potatoes into 1 1/2-inch chunks, add them and simmer 30 minutes, until the vegetables and chicken are tender and the sauce is like a very thick gravy. (The oil will be separating in the sauce.) If the chicken and vegetables are tender but the sauce is still a little loose, remove them, and let the sauce cook down. Add the chile if using. Taste, adjust seasoning with salt and serve over white rice.

HOMEMADE CHICKEN NACHOS

Steps:

• Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.
• To serve, sprinkle with the coriander and eat with your favourite accompaniments.

MAFé

Steps:

• If you are using peanuts: Remove the peanuts' shells, roast the peanuts on a baking sheet in a hot oven, or in a large skillet on the stove, stirring often, then remove the skins. Crush peanuts with a potato-masher or with a mortar and pestle.
• Heat enough oil for pan frying in a large cooking pot or dutch oven. Sauté the meat and onions over high heat. Reduce heat and simmer for a few minutes.
• Add all remaining ingredients except the peanut butter and water. Simmer until all ingredients are tender (maybe 30 minutes). Add water if it becomes completely dry.
• Reduce heat. Add the peanut butter. Stir. Add water or beef broth as needed to make a smooth sauce.

OLD FASHIONED CHICKEN AND DUMPLINGS (MADE EASY)

Steps:

• NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
• MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
• COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
• GARNISH tops of dumplings with parsley or chives.
• COVER then reduce heat to medium-low.
• SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
• LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
• STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
• LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
• SERVE and enjoy.

MAAFE (SENEGALESE PEANUT STEW)

Steps:

• Season chicken or beef with all the marinating ingredients and marinate at least 30 minutes to a few hours.
• Heat 3 Tbsp oil over medium high heat in a skillet and sear meat 4-5 minutes per side, till it gets a nice brown color. Plate it out.
• If needed, add remaining 1 Tbsp oil. Add in chopped onion and sauté till it turns golden brown in color, scraping any brown bit from the bottom of the pan into the mixture.
• Add in minced ginger, garlic and jalapeño. Cook for a minute. Stir in tomato paste and cook for a minute. Add in tomato sauce along with salt, paprika, red chili flakes. Cook for 5 minutes.
• Stir in chicken broth and mix well. Add meat back to the pot along with carrots. Cook for 5 minutes.
• Add in peanut butter and stir well till it melts and combines well with the sauce. Cover and cook till meat is tender, about 45 minutes for chicken or about 1-1.5 hours for beef, depending on the cut. In the last half an hour of cook time, add in bell peppers. Taste and adjust for salt.
• Serve and garnish with chopped cilantro and peanuts.
• Season and marinate the meat with salt, pepper, paprika, chopped ginger and garlic. Heat the instant pot using SAUTE mode and once oil is hot, sear the meat pieces till they are little brown, 4-5 minutes per side. Plate them out.
• Add chopped onions to the pressure cooker and sauté, stirring up brown stickings from the bottom. Cook till onion is golden brown.
• Add in chopped ginger, garlic and jalapeno and cook for a minute. Add in tomato paste and cook for a minute. Stir in tomato sauce along with paprika, red chili flakes and salt. Cook for 5 minutes.
• Stir in chicken broth. Add in peanut butter and stir well till it is dissolved. Add meat along with carrots and bell peppers. Mix well. Close the lid and pressure cook on HIGH for 5 minutes for chicken and 35 minutes for beef. In the case of beef, add in bell peppers later, as they can turn to mush, or skip them altogether.
• Release pressure using the natural release method according to manufacturer's instructions, 10-20 or 10 minutes. Select CANCEL and open the lid. Garnish with cilantro and peanuts.
• Season and marinate the meat with salt, pepper, paprika, chopped ginger and garlic.
• You can directly put the meat in the crock pot, or take the extra step to brown it first in an oiled pan searing 4-5 minutes per side. After browning, place it in the crock pot.
• Sauté onions till golden brown along with ginger, garlic and jalapeno. Add this mixture over the meat. In a bowl, stir together tomato paste, tomato sauce, paprika, red chili flakes, chicken broth, peanut butter and salt. Pour this mixture over the meat and mix everything well.
• Add in carrots or any other root vegetables you want. Cover and cook 4 hours on high or 7-8 on low for chicken. If using beef, cook 5-6 hours on high or 8-9 hours on low. Towards the last one and half hour you can add in bell peppers. Taste for seasoning and garnish with cilantro and peanuts.

MAFE/MAAFE (SENEGALESE PEANUT STEW)

Steps:

• Wash beef and cut into smaller pieces.
• Pour olive oil into a pan on medium heat.
• Add beef, 1/2 tsp of black pepper, and a pinch of salt, and saute for 8-10 minutes.
• Chop the onions and bell pepper.
• Add onions and red bell pepper and saute for 3 minutes.
• Add tomato paste and stir.
• Cook for about 5 minutes.
• Add water, stock, and bouillon, cayenne pepper and salt to taste.
• Bring to a boil and cook for 5 more minutes.
• Add peanut butter and stir till it is dissolved.
• Let it cook till it thickens, roughly 2-5 minutes.
• Serve with cauliflower rice and enjoy!

MAAFé

Steps:

• Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent.
• Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides.
• In a small bowl, mix the peanut butter with 1-½ cup (400 ml) of cold water and pour it over the meat.
• Dilute the tomato paste with 2 cups (500 ml) of hot water, and pour over the stew. Stir well.
• Add the remaining ingredients and lower the heat. Cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender.
• Remove the thyme sprigs and bay leaves. Serve hot over white rice.

MAFE (PEANUT BUTTER STEW)

Steps:

• Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent. Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides.
• In a small bowl, mix the peanut butter with the cold water and pour it over the meat. Dilute the tomato paste with the hot water, pour the liquid over the stew, and stir well to make sure all the ingredients are well mixed. Add the remaining ingredients, lower the heat, cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender. Remove the thyme sprigs and bay leaves. Serve hot over white rice.

HOMEMADE LOW SODIUM CHICKEN STOCK

Steps:

• Remove neck and giblets from chicken cavity if they are there.
• In a large soup pot with lid, place chicken in 4 quarts (4 L) cold water. Add rest of ingredients, including the whole onions (ends removed) and slowly bring to a boil. Reduce heat, cover and simmer on low heat for at least 2 hours. Adjust the heat so that the stock boils gently during this time - a rapid boil creates cloudier broth.
• Remove from the heat and let stand at room temperature for 15 minutes.
• Strain liquid into a large bowl or second pot. Discard vegetables, seasonings, bones and chicken skin. Put the meat in a shallow container and cool at room temperature for 15 minutes, then refrigerate for up to 2 days or put in container(s) and freeze.
• Before using discard the fat that accumulates on top.

SENEGALESE MAFE

Steps:

• Season chicken and brown in oil in a large heavy pot. Add onions and tomatoes. In separate pot heat chicken stock and whisk in tomato paste. Thin peanut butter slightly with hot liquid and add all liquids to pot with chicken. Reduce heat and simmer 30 minutes. Add vegetables and cook until chicken and vegetables are tender, approximately 45 minutes. Season to taste with salt, cayenne and ground white pepper. Garnish with peanuts.

MAFE'

Steps:

• Season chicken with sale and pepper.
• Heat oil in a heavy pot over medium heat.
• Working in batches, lightly brown chicken all over, then transfer to a bowl as done.
• Add onions to pot, scraping any browned bits stuck to bottom of pot with the spoon.
• Combine peanut butter and 1 1/2 cups cold water in a bowl.
• Combine tomato paste and 2 cups hot water in another bowl.
• Stir peanut butter and tomato paste mixtures into pot, scraping any browned bits stuck to bottom of pot with the spoon.
• Return chicken to pot and stir well.
• Add carrots, thyme and bay leaves.
• Reduce heat to medium low and simmer, stirring occasionally, until chicken is tender - about an hour.
• Serve over rice or, in the last 20 minutes, add rice to stew and cook together.
• Adjust seasonings and serve.