Poulet Mafe

Stir together garlic, ginger, salt and black pepper, in a large bowl. Add chicken and press garlic mixture into chicken pieces. Cover with plastic wrap and refrigerate for at least 3 hours over overnight.
Heat avocado oil in a a large Dutch over over medium high heat. Add onion, cook for about 3 minutes until translucent. Stir in tomato paste and fish sauce. Cook, stirring constantly, until combined and tomato paste caramelizes and turns a few shades darker, about 8 minutes. Add 7 cups water, scraping any browned bits from bottom of Dutch oven. Add chicken and remaining garlic mixture to Dutch oven. Brian to a boil over medium heat and reduce to a medium low.
Please peanut butter in a medium sized heat proof bowl. Add 1 1/2 cups of the liquid from the Dutch oven , 1/4 cup at a time. Stir until smooth. Add mixture to the Dutch oven. Bring to a vigorous simmer over, medium low heat. Simmer 20 minutes, undisturbed.
Stir cabbage and carrots into the mixture. Return to a vigorous simmer for 10 minutes, undisturbed.
Add potato and sweet potato to Dutch oven. Return to vigorous simmer, for 30 -35 minutes. Vegetables and chicken should be tender and separate from the thickened sauce.
Serve over cauliflower rice, if desired.

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