Active Time

　　1 hr

　　Total Time

　　2 1/4 hr

　　It's believed that this stew — called mafé or maafe — originated among the Bambara people of Mali.

　　Active time: 1 hr Start to finish: 2 1/4 hr

　　

Ingredients

Makes 6 servings

　　1 1/2 cups unsalted roasted peanuts (1/2 lb) or 1 cup "all natural" creamy peanut butter

　　3 cups water

　　4 1/2 to 5 1/2 lb chicken pieces such as drumsticks, thighs, and breast halves

　　2 tablespoons vegetable oil

　　1 medium onion, chopped

　　1 red bell pepper, chopped

　　3 garlic cloves, finely chopped

　　1 (14- to 16-oz) can diced tomatoes including juice

　　1 to 1 1/2 teaspoons cayenne

　　2 teaspoons salt

　　1 1/2 lb sweet potatoes (2 medium), peeled and cut into 1-inch pieces

　　4 medium turnips (1 lb), peeled if desired, halved horizontally, and cut into 3/4-inch wedges

　　1 lb spinach, coarse stems discarded

　　Accompaniment: white rice

　　

Step 1

Preheat oven to 325°F. If using peanuts, blend in a food processor until they form a butter, 2 to 3 minutes. Put fresh or jarred peanut butter in a bowl and gradually whisk in 1 1/2 cups water.

　　

Step 2

Pat chicken dry and season with salt. Heat oil in an ovenproof 4- to 5-quart heavy pot (with a tight-fitting lid, for use later) over moderately high heat until hot but not smoking, then brown chicken, uncovered, in 3 or 4 batches, without crowding, about 6 minutes. Transfer chicken to a bowl as browned. Pour off all but about 2 tablespoons fat from pot, then add onion and bell pepper and sauté, stirring occasionally, until onion begins to brown, about 4 minutes. Add garlic and sauté, stirring, 1 minute.

　　

Step 3

Stir in peanut butter mixture, remaining 1 1/2 cups water, tomatoes with juice, cayenne (to taste), salt, and chicken with any juices accumulated in bowl and bring to a simmer. Cover pot with lid, then braise chicken in middle of oven until tender, 45 minutes to 1 hour. Transfer chicken with tongs to a large (4-quart) serving dish and keep warm, covered.

　　

Step 4

Stir potatoes and turnips into sauce and simmer on top of stove, uncovered, until vegetables are tender, 15 to 20 minutes. Transfer cooked vegetables with a slotted spoon to serving dish.

　　

Step 5

Simmer sauce, uncovered, stirring, until reduced to about 4 cups, about 5 minutes. Remove from heat and stir in spinach, then let stand, partially covered, until spinach is wilted, 2 to 3 minutes. Season with salt if necessary, then spoon over chicken.

　　Cooks' note:

　　•Chicken can be braised in sauce (without vegetables) 1 day ahead. Cool, uncovered, then chill, covered. Reheat chicken in sauce, then transfer chicken to serving dish before proceeding.