Attempted poulet mafé, and it turned out really good. It’s definitely different than the typical bright, acidic flavors I’m used to in other cuisines. I’d recommend it if you like peanut butter for sure!
by UhhhImTrashSorry
10 Comments
bozzeak
Looks yummy! Well done 🙂 Any tips for getting that perfect, sticky rice texture? I always seem to wind up with rice that wants to stay individual grains
YT_ToxicNinjaGaming
That looks delicious
UhhhImTrashSorry
Recipe is from Chef Pierre Thiam at Food & Wine
Ingredients
• 3 medium garlic cloves, finely chopped
• 1 tablespoon peeled and finely chopped fresh ginger
• Pinch of kosher salt, plus more to taste
• Pinch of black pepper
• 1 pound bone-in chicken thighs, skin removed
• 1 pound chicken drumsticks, skin removed
• 3 tablespoons vegetable oil
• 1 small yellow onion, chopped
• 1 (6-ounce) can tomato paste
• ¼ cup fish sauce (I used Tiparos)
• 7 cups water (I did 2 cups chicken broth and 5 cups water)
• 1 cup unsweetened creamy peanut butter (used Jif No Sugar Added)
• 8 ounces green cabbage, cored and cut into 2-inch wedges
• 3 medium carrots, cut into 2-inch-long pieces
• 2 medium Yukon Gold potatoes, peeled and cut into • 1 ½ -inch pieces
• 1 medium-size sweet potato, peeled and cut into 1 ½ -inch pieces
• Sliced fresh Scotch bonnet chiles, to taste (optional)
• Cooked white rice, for serving
Directions 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.
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.
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.
Stir cabbage and carrots into mixture in Dutch oven; return to a vigorous simmer over medium-low. Simmer, undisturbed, 10 minutes.
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.
crastin8ing
Just in time for cold weather, you remind me of this dish! Looks great, I LOVE a peanut stew
Paddlesons
Looks like it split? Still looks awesome
shrikelax
This looks amazing. Post saved, I’m going to try this soon. Thanks for posting the recipe.
Toast-N-Jam
Wow that looks so incredibly delicious!
SuchaDelight
That looks tasty!
hotlilemi
please don’t tempt me to buy all the groceries and make this. it looks incredible.
![[Homemade] Poulet Mafé](https://www.diningandcooking.com/wp-content/uploads/2025/11/s053rfd5521g1-scaled.jpeg "[Homemade] Poulet Mafé")
10 Comments
Looks yummy! Well done 🙂 Any tips for getting that perfect, sticky rice texture? I always seem to wind up with rice that wants to stay individual grains
That looks delicious
Recipe is from Chef Pierre Thiam at Food & Wine
Ingredients
• 3 medium garlic cloves, finely chopped
• 1 tablespoon peeled and finely chopped fresh ginger
• Pinch of kosher salt, plus more to taste
• Pinch of black pepper
• 1 pound bone-in chicken thighs, skin removed
• 1 pound chicken drumsticks, skin removed
• 3 tablespoons vegetable oil
• 1 small yellow onion, chopped
• 1 (6-ounce) can tomato paste
• ¼ cup fish sauce (I used Tiparos)
• 7 cups water (I did 2 cups chicken broth and 5 cups water)
• 1 cup unsweetened creamy peanut butter (used Jif No Sugar Added)
• 8 ounces green cabbage, cored and cut into 2-inch wedges
• 3 medium carrots, cut into 2-inch-long pieces
• 2 medium Yukon Gold potatoes, peeled and cut into • 1 ½ -inch pieces
• 1 medium-size sweet potato, peeled and cut into 1 ½ -inch pieces
• Sliced fresh Scotch bonnet chiles, to taste (optional)
• Cooked white rice, for serving
Directions
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.
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.
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.
Stir cabbage and carrots into mixture in Dutch oven; return to a vigorous simmer over medium-low. Simmer, undisturbed, 10 minutes.
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.
Just in time for cold weather, you remind me of this dish! Looks great, I LOVE a peanut stew
Looks like it split? Still looks awesome
This looks amazing. Post saved, I’m going to try this soon. Thanks for posting the recipe.
Wow that looks so incredibly delicious!
That looks tasty!
please don’t tempt me to buy all the groceries and make this. it looks incredible.
Looks great! Reminds me of an étouffée