Entree: Republic of the Congo – Northern Culinary Region – Poulet Moambé (Chicken stewed in a rich palm-nut and peanut-flavored sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each (6 pieces)  
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, about 8 oz (225 g), chopped
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 can palm nut paste (moambe), 12 oz (340 g)
- 1/4 cup (60 g) smooth peanut butter
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) canned crushed tomatoes or blended fresh tomatoes
- 2 cups (480 ml) chicken stock
- 1 bay leaf
- 1 tsp (5 g) dried thyme
- 1 scotch bonnet or habanero pepper, whole (optional for heat)
- 1 tsp (6 g) smoked paprika or ground red pepper
- 1 tbsp (15 ml) lemon juice
- Salt to taste (start with 1 tsp / 6 g)
- Freshly ground black pepper to taste (about 1/2 tsp / 1 g)
- 2 tbsp (30 g) chopped fresh parsley or green onions for garnish

Instructions

1. Pat the chicken thighs dry and season generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat 3 tbsp (45 ml) vegetable oil over medium-high heat and brown the chicken on all sides until golden, about 6–8 minutes per side. Work in batches if needed; transfer browned chicken to a plate.
2. Reduce heat to medium. Add chopped onions to the pot and sauté until translucent, about 6–8 minutes. Add minced garlic and grated ginger and cook until fragrant, about 1 minute.
3. Stir in 2 tbsp (30 g) tomato paste and cook 2–3 minutes to caramelize slightly. Add the crushed tomatoes and cook another 3–4 minutes to reduce acidity.
4. Whisk together the palm nut paste (12 oz / 340 g) and 1/4 cup (60 g) peanut butter with about 1/2 cup (120 ml) of the chicken stock to loosen, then add mixture to the pot. Add remaining chicken stock (about 1 1/2 cups / 360 ml), bay leaf, thyme, smoked paprika, and the whole scotch bonnet if using.
5. Return the browned chicken to the pot, nestling pieces into the sauce. Bring to a gentle simmer, cover partially, and cook over low heat until the chicken is tender and cooked through, about 30–40 minutes.
6. Remove the bay leaf and whole scotch bonnet (if used). Stir in 1 tbsp (15 ml) lemon juice and adjust seasoning with salt and pepper. If the sauce is too thin, simmer uncovered until it reduces to a thick, glossy consistency; if too thick, add a splash of stock or water.
7. Garnish with chopped parsley or green onions and serve hot with steamed rice, fufu, or boiled plantains.