Entree: Gabon – Poulet à la Gabonaise (Gabonese chicken stew cooked in rich red palm-nut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 6 tbsp (90 ml) red palm oil
- 10 oz (280 g) palm-nut purée or canned palm fruit concentrate
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 1 fresh scotch bonnet or habanero pepper, whole (leave stem on for less heat) or chopped to taste
- 1 bouillon cube (e.g., chicken) or 1 tsp (5 g) bouillon powder
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (5 g) smoked paprika (optional for color and mild smoke)
- 1 tbsp (15 ml) lemon juice or 1 tbsp (15 ml) white vinegar
- 1 cup (240 ml) chicken stock or water, plus more as needed
- 2 tbsp (30 g) roasted peanuts, crushed (optional garnish)
- 2 tbsp (8 g) fresh parsley or cilantro, chopped (garnish)

Instructions

1. Pat the chicken pieces dry and season with 1/2 tsp salt and 1/2 tsp black pepper. Let rest 10 minutes.
2. Heat 4 tbsp (60 ml) red palm oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken pieces in batches, 4–6 minutes per side, until golden. Remove and set aside.
3. In the same pot, add remaining 2 tbsp (30 ml) palm oil. Reduce heat to medium; add chopped onion and cook until soft and translucent, about 6–8 minutes.
4. Add garlic and ginger and cook 1 minute until fragrant. Stir in chopped tomatoes and cook until they break down, about 5 minutes.
5. Stir in palm-nut purée and 1 cup (240 ml) chicken stock or water to loosen the paste. Add bouillon cube, smoked paprika (if using), remaining salt and pepper, and the whole or chopped scotch bonnet pepper.
6. Return browned chicken to the pot, submerging pieces in the sauce. Bring to a gentle simmer, cover partially, and cook 25–30 minutes, turning pieces once, until chicken is cooked through and sauce is thickened. Add more water in 1/4 cup (60 ml) increments if sauce becomes too thick.
7. Finish with lemon juice or vinegar to brighten flavors and adjust salt and pepper to taste. Remove whole pepper if left whole.
8. Serve hot, sprinkled with crushed peanuts and chopped parsley or cilantro. Traditionally served with steamed rice, fufu, or plantains.