Ingredients
- •8 bone-in, skinless chicken thighs
- •2 tsp kosher salt
- •1 tsp black pepper
- •For groundnut sauce:
- •½ cup natural smooth peanut butter (no sugar added)
- •1 can (14 oz) crushed tomatoes
- •1 large onion, finely diced
- •4 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •1 scotch bonnet or habanero pepper, whole (for mild heat) or minced (for full fire)
- •2 tbsp tomato paste
- •1 tbsp neutral oil
- •1 tsp ground cumin
- •½ tsp ground coriander
- •½ tsp smoked paprika
- •For serving:
- •Steamed white rice or fufu
- •Roasted sweet potato chunks
- •Fresh cilantro
- •Crushed roasted peanuts
- •Lime wedges
Instructions
Heat oil in a saucepan over medium heat. Add diced onion and cook 5–6 min until softened.
Add garlic, ginger, and scotch bonnet. Cook 2 min until fragrant.
Add tomato paste, cumin, coriander, and smoked paprika. Stir for 1 min.
Add crushed tomatoes and peanut butter. Whisk until the peanut butter melts into the sauce and it's smooth.
Simmer for 5 min, then remove from heat and let cool completely.
Season chicken thighs with kosher salt and pepper.
Place chicken in vacuum-seal bags in a single layer.
Pour the cooled groundnut sauce over the chicken, dividing between bags.
Vacuum seal or use water displacement to remove air.
Preheat sous vide bath to 168°F (76°C).
Submerge bags and cook for 8 h.
When the cook is done, pour the entire contents into a large saucepan.
Simmer uncovered over medium heat for 10–15 min, stirring gently, until the sauce thickens to a rich stew consistency.
Taste and adjust with salt or lime juice.
Remove the scotch bonnet if you kept it whole.
Serve over steamed rice or fufu with roasted sweet potato chunks alongside.
Top with crushed peanuts, fresh cilantro, and a squeeze of lime.
Notes
- •Using the scotch bonnet whole gives warmth without overwhelming heat; mince it for authentic fire
- •Natural peanut butter (just peanuts and salt) gives the cleanest flavor; avoid sweetened brands
- •The sauce should be thick enough to coat a spoon — if too thin, simmer longer uncovered
- •Maafe is a one-pot staple across West Africa; it's comfort food on the level of chicken soup