Entree: Central African Republic – National Cuisine – Muamba de Galinha (Spicy Central African chicken stew braised in palm oil with okra and ground peanuts)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each, skin on or off as preferred
- 1/3 cup (80 ml) red palm oil (dende)
- 1 large onion, finely chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced (about 15 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 hot peppers such as scotch bonnet or bird's eye, whole or chopped to taste
- 1 can (14 oz / 400 g) diced tomatoes or 3 fresh ripe tomatoes, chopped
- 1 cup (240 g) fresh okra, sliced on the diagonal
- 1/2 cup (120 g) roasted peanuts, finely ground or 1/3 cup (80 g) smooth peanut butter
- 2 cups (480 ml) chicken stock or water
- 1 tbsp (15 ml) lemon or lime juice
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground coriander
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish
- Cooked white rice or fufu for serving

Instructions

1. Pat the chicken thighs dry and season with salt and pepper. In a large heavy skillet or Dutch oven, heat half the palm oil over medium-high heat and brown the chicken on all sides, about 6–8 minutes; remove and set aside.
2. In the same pot, add the remaining palm oil and reduce heat to medium. Sauté the chopped onion until translucent, about 5 minutes, then add the garlic, ginger, and hot peppers and cook another 1–2 minutes until fragrant.
3. Stir in the diced tomatoes and simmer 5 minutes to break down. Add the smoked paprika and ground coriander and cook 1 minute to bloom the spices.
4. Return the browned chicken to the pot and pour in the chicken stock (about 2 cups / 480 ml) so the chicken is mostly submerged. Bring to a gentle simmer, cover, and braise over low heat 25–30 minutes.
5. If using ground roasted peanuts, whisk them with a little warm stock to form a paste; if using peanut butter, dilute it with a few tablespoons of stock. Stir the peanut mixture into the pot along with the sliced okra and simmer uncovered another 10–15 minutes until the sauce is thickened and the chicken is cooked through (internal temp 165°F / 74°C).
6. Stir in the lemon or lime juice and adjust seasoning with salt and pepper. Remove whole hot peppers if left whole for milder heat.
7. Garnish with chopped parsley or cilantro and serve hot over steamed white rice or with fufu to soak up the rich sauce.