Poulet mafé from Food & Wine Magazine, January 2021 (page 84) by Pierre Thiam

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Notes about this recipe

  • Eat Your Books

    Chicken marinates 3 to 12 hours.

  • anya_sf on December 15, 2025

    Comforting dish, very rich from the peanut butter. Like ashallen, I thought it needed acid, so I squeezed some lemon into the sauce. Also added sambal oelek onto my serving (no fresh scotch bonnets here). There was a lot of sauce so next time I will add more veg.

  • ashallen on September 12, 2021

    Chicken mafe is high on my list of favorite comfort foods - the peanut sauce makes anything you cook in it taste awesome and the whole dish is so great with rice. This version was no exception. I particularly liked the fish sauce in this recipe and the very generous amount of peanut sauce relative to the meat and vegetables. I simmered longer than specified in the recipe to get both the chicken and vegetables very soft and to further concentrate the sauce flavors. I didn't have cabbage and bumped up the quantities of carrots, potatoes, and sweet potatoes a bit to compensate. I also substituted sriracha sauce for the scotch bonnet pepper (we're heat-sensitive and it's easier to control the heat level that way!). The only thing I missed in this version relative to some other versions was some additional acidity/tang in the sauce, but that will probably be easy to tweak with some vinegar, white wine, maybe tamarind would be nice...

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