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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

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; use palm 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) canned palm cream (selected from the listed options) (estimated edible portion: 360 g)
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 (selected from the listed options), or fufu as preferred
Chopped fresh parsley or scallions for garnish

Instructions

1. Season the chicken pieces with salt and freshly ground black pepper. Heat the palm oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, for about 4–5 minutes per side. Transfer the browned pieces to a plate.
2. Reduce the heat to medium. Add the onion and sauté for 5–7 minutes, until softened and translucent. Add the garlic and ginger and cook for 1 minute, until fragrant.
3. Stir in the tomato paste and smoked paprika. Cook for 1–2 minutes, stirring, to develop their flavor.
4. Add the crushed tomatoes, canned palm cream, and chicken stock. Whisk until combined and bring the sauce to a gentle simmer. Return the chicken to the pot, nestling the pieces into the sauce. Cover and simmer over low heat for 30–40 minutes, until the chicken is cooked through and tender.
5. If using, whisk the peanut butter into the sauce. Add the cayenne, then adjust the salt and black pepper to taste. Stir in the lime juice just before serving.
6. Serve the moambe chicken over hot cooked white rice, or with fufu, spooning plenty of sauce over each portion. Garnish with chopped parsley or scallions.