Entree: Central African Republic – Northern Culinary Region – Poulet Nyembwe (chicken in palm-nut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 1/2 lb (1.1 kg) bone-in chicken pieces (thighs, drumsticks, wings), about 8 pieces
- 3 tbsp (45 ml) palm oil (or vegetable oil if unavailable)
- 1 large onion (about 8 oz / 225 g), chopped
- 4 cloves garlic (about 1.5 oz / 45 g), minced
- 1 inch (2.5 cm) fresh ginger, grated
- 2 cups (480 ml) palm nut puree or 14 oz (400 g) canned palm nut cream
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) chicken stock or water
- 1/4 cup (60 ml) creamy peanut butter (optional, for body and flavor)
- 1 small hot chili, finely chopped, or 1 tsp (5 ml) chili paste, to taste
- 2 sprigs fresh thyme or 1 tsp (5 g) dried thyme
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) chopped fresh parsley or cilantro, for garnish
- Salt and freshly ground black pepper to taste

Instructions

1. Season the chicken pieces with salt and pepper. In a large heavy skillet or Dutch oven, heat the palm oil over medium-high heat and brown the chicken on all sides; transfer to a plate and set aside.
2. Reduce heat to medium, add the chopped onion and sauté until translucent, about 6 minutes. Add the garlic and grated ginger and cook 1–2 minutes until aromatic.
3. Stir in the tomato paste and cook briefly, then add the palm nut puree (or canned palm cream) and chicken stock; whisk until smooth. If using peanut butter, whisk it in now until incorporated.
4. Return the browned chicken to the pot, add the chopped chili, thyme, and bring to a gentle simmer. Cover and cook over low heat for 30–40 minutes, or until the chicken is cooked through and the sauce is thick and fragrant.
5. Uncover, adjust seasoning with salt, pepper, and lemon juice, and simmer a few minutes more to concentrate flavors if the sauce is thin.
6. Garnish with chopped parsley or cilantro and serve hot with steamed rice, boiled plantains, or fufu.