Preparation time15 min
Cooking time45 min
- 2 onions
- 4 chicken legs
- 2 tablespoons peanut butter
- 1 tablespoon vegetable oil
- 1 tablespoon tomato paste
- Fine salt
- Ground black pepper
- 180 g rice
- Peel and finely chop the onions.
- Remove the skin from the chicken thighs.
- In a casserole dish, heat the oil over high heat and place the chicken legs to brown for 10 minutes, turning them regularly until they are golden brown on all sides.
- Keep warm.
- Add the peanut paste and tomato paste to the casserole dish.
- Pour 3 glasses of water, add salt and pepper.
- With a wooden spoon or spatula, scrape the bottom of the pan to remove the cooking juices from the chicken and mix to obtain a homogeneous sauce. Reduce heat to low.
- Put the chicken legs back in the sauce and cover.
- Simmer chicken thighs for 45 minutes, stirring regularly.
- Meanwhile, cook the rice.
- Serve the rice with the chicken thighs, generously topped with peanut and tomato sauce.
|Energy||Total carbs||Sugar||Total fat||Saturated fat||Omega 3||Fibers||Sodium|
|481.1 Kcal||37.1 g||4.0 g||18.5 g||4.2 g||0.1 g||2.0 g||242.4 g|
The nutritionist's advice:
This traditional West African recipe, also known as Mafé, will delight the taste buds of those who love exoticism. For a lighter recipe, replace half the rice with grilled vegetables.