Quantity: 2 personnes |  Preparation Time: 15 min |  Cooking time: 30 min


  • 3 tablespoons of Emile Noël red palm oil
  • 2 chicken breasts
  • 1 onion
  • 1 clove of garlic
  • 100 g Tomato Concentrate
  • 100 g peanut butter
  • 1 bay leaf
  • 1 small sweet potato 300 g
  • 50 cl water
  • Pepper
  • Salt



Heat oil in a pan and cook the chicken breasts for 3 minutes on each side until golden.

Peel and cut the onion. Peel and crush the garlic clove and cook for 5 minutes until brown.

Wash, peel and cut the sweet potato into small pieces.

Add the concentrated tomato, peanut butter, 50 cl of water, sweet potato, bay leaves, salt and pepper in the pan.

Cook for 20 minutes by mixing regularly. Serve with rice.

Recipe © Ouest-France

Recette mafé de poulet Palme Rouge Emile Noël