Entree: Gabon – Poulet Nyembwe (Chicken simmered in a rich palm-nut and peanut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 15 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg) total
- 3 tbsp (45 ml) red palm oil or vegetable oil
- 2 medium onions, about 10 oz (280 g), thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 small hot pepper (scotch bonnet or habanero), whole or sliced (optional)
- 14 oz (400 g) palm nut paste (canned palm cream or concentrated palm nut paste)
- 1/4 cup (60 g) smooth peanut butter
- 2 cups (480 ml) chicken stock or water
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 g) smoked paprika (optional for depth)
- 1 tsp (4 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (4 g) sugar (balances acidity)
- 2 bay leaves
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish
- Cooked white rice or fufu for serving (as needed)

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper.
2. In a large heavy pot or Dutch oven over medium heat, warm the palm oil until shimmering. Brown the chicken pieces in batches, 4–5 minutes per side, until golden; remove and set aside.
3. Add the sliced onions to the pot and cook, stirring, until soft and beginning to caramelize, about 8–10 minutes. Stir in the garlic and grated ginger and cook 1 minute until fragrant.
4. Stir in the tomato paste and smoked paprika and cook 1–2 minutes to deepen flavors. Add the palm nut paste and peanut butter, stirring to combine into a smooth sauce.
5. Return the browned chicken to the pot, add the chicken stock (enough to mostly cover the chicken), bay leaves, sugar, and the whole or sliced hot pepper if using. Bring to a gentle simmer.
6. Cover partially and simmer over low heat for 35–45 minutes, turning the chicken once, until the meat is cooked through and tender and the sauce has thickened. If the sauce becomes too thick, add a little more stock or water.
7. Taste and adjust seasoning with salt and pepper. Remove bay leaves and discard. Garnish with chopped parsley or cilantro.
8. Serve hot over steamed white rice or with fufu to soak up the palm-nut sauce.