West African chicken mafé (chicken stew in peanut sauce) {gluten-free} Recipe

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Ingredients

  • 2-1/2 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 1-1/2 lb boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 3 tsp chopped garlic, divided
  • 1/2 to 1 tsp ground cayenne pepper (use lesser amount for a bit less heat)
  • 2 tbsp vegetable oil
  • 1 small yellow onion, finely diced
  • 1 small red bell pepper, seeded and finely diced
  • 1/2 green bell pepper, seeded and finely diced
  • 1 small jalapeño pepper, seeds and ribs removed, finely diced
  • 4 cups chicken broth, low-sodium store-bought or homemade
  • 1/2 cup smooth peanut butter
  • 1 Tbsp tomato paste
  • 1/4 cup drained canned chopped tomato
  • 1/2 tsp dried thyme
  • 1 tsp peeled, grated fresh ginger root
  • 1/2 cup coconut milk
  • 1/4 cup chopped cilantro or parsley, for garnish

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