Entree: Democratic Republic of the Congo – National Cuisine – Moambe Chicken (Chicken in palm-nut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, about 0.2 oz (6 g), minced
- 1 tbsp (6 g) fresh ginger, minced
- 1 can (14 oz) (400 g) crushed tomatoes
- 1 1/2 cups (360 g) palm nut paste (moambe) or canned palm cream
- 2 cups (480 ml) chicken stock
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) cayenne pepper, or to taste
- 2 tbsp (30 ml) creamy peanut butter (optional, for richness)
- 2 tbsp (30 ml) lime juice
- Salt to taste
- Freshly ground black pepper to taste
- 3 cups (600 g) cooked white rice for serving, or fufu as preferred
- Chopped fresh parsley or scallions for garnish

Instructions

1. Season the chicken pieces with salt and pepper. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) palm oil over medium-high heat. Brown the chicken in batches, skin side down first, about 4–5 minutes per side until nicely colored; transfer browned pieces to a plate.
2. Reduce heat to medium and add the chopped onion to the pot; sauté until soft and translucent, about 5–7 minutes. Add minced garlic and ginger and cook 1 minute until fragrant. Stir in 1 tbsp (15 ml) tomato paste and 1 tsp (5 g) smoked paprika; cook 1–2 minutes to develop flavor.
3. Add 1 can (14 oz) (400 g) crushed tomatoes, 1 1/2 cups (360 g) palm nut paste, and 2 cups (480 ml) chicken stock. Whisk to combine and bring to a gentle simmer. Return the browned chicken to the pot, submerging pieces in the sauce. Cover and simmer over low heat until the chicken is cooked through and tender, about 30–40 minutes.
4. If using, whisk in 2 tbsp (30 ml) creamy peanut butter to enrich and slightly thicken the sauce. Adjust seasoning with 1/2 tsp (2 g) cayenne (or more to taste), salt, and freshly ground black pepper. Stir in 2 tbsp (30 ml) lime juice just before serving.
5. Serve the moambe chicken over hot cooked white rice or fufu, spooning generous amounts of sauce over each portion and garnish with chopped parsley or scallions.