Protein Upgrade | ORGANIC Chicken Breast Maafe
with Chopped Peanuts & Red Kale
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
Between the chicken breasts—certified organic, so they’re better for you and the environment—and the plentiful peanuts, this dish has your paleo proteins covered. Taking inspiration from a West African groundnut stew, it’s also jammed full of hearty veggies luxuriating in a rich sauce with hints of ginger, lime and full-bodied spices.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 15ml Minced garlic
- 1 Lime
- 100g Diced carrots
- ½ Bunch of red kale
- 15ml Ginger paste
- 30g Peanut butter
- 25g Chopped peanuts
- 400ml Organic fair-trade coconut milk (non-GMO)
- 10g Out of Africa spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan, ginger, kosher salt)
Contains: Peanuts
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
59 g
Saturated Fat
35 g
Sodium
960 mg
Total Carb
35 g
Sugars
11 g
Protein
44 g
Fibre
8 g
Preparation
Start the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
- Transfer to a plate and reserve the pot.
Mise en place
- Meanwhile, remove the kale leaves from the stems; thinly slice the leaves crosswise.
- Quarter the lime.
Start the maafe
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the carrots, garlic, ginger, peanuts, remaining spices and S&P.
- Sauté, 3 to 5 min., until fragrant.
- Add the coconut milk, peanut butter and ½ cup water (double for 4 portions); bring to a slow boil.
- Reduce to a simmer and cook, whisking often, 3 to 4 min., until the peanut butter is incorporated.
Finish the chicken & the maafe
- To the pot of maafe, add the chicken*.
- Cook, partially covered, 6 to 8 min., until cooked through.
- Add the kale, juice of ½ the lime wedges and S&P.
- Cook, stirring often, 2 to 3 min., until the kale has wilted.
Plate your dish
- Divide the maafe and chicken (slice beforehand if desired) between your plates.
- Garnish with the remaining lime wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
