Chicken Maafé

• servings: 1-3
• active time: 1hr 20mins
• total time: 1hr 40mins

Ingredients

. Bone-in chicken thighs

. 1tbsp and 1tsp avocado oil

. Large onion, thinly sliced

. Garlic, minced

. 2tbsp tomato purée

. 2-3 salted anchovies, mashed, or 2tsp fish sauce

. 180g peanuts powdered, or unsalted peanut butter

. Sweet potato, chunked

. Carrot, discs

. Red chili, pierced (preferably scotch bonnet)

. Smoked paprika, salt and pepper to taste

. 700ml water

Directions

- remove skin if necessary, heat avocado oil

- sear chicken over medium heat until pale gold

- remove chicken, skim fat and lower heat

- add onions and stir to lift fond, once translucent add minced garlic then add tomato purée for colour

- add salted anchovies and cook off marine smell

- return chicken and add water to cover

- season with paprika, salt and pepper, add chilies

- bring to simmer, cover and leave for 30mins

- ladle a little bit of cooking liquid into peanut and stir well to combine, then return to pot and mix

- add sweet potatoes and carrots

- simmer lid off for 20mins, stirring occasionally, then for another 10mins without stirring

- when oil has visibly split take off heat and sit for 10mins, then serve over jasmine or basmati rice.