Entree: Gabon – Poulet Nyembwe (Chicken simmered in a rich palm-nut and peanut 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 15 min

Ingredients

1 whole chicken, cut into 8 pieces, approximately 3 lb (1.36 kg) total
3 tbsp (45 ml) red palm oil (selected example; vegetable oil is an alternative)
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, whole or sliced (optional; Scotch bonnet selected as the example)
14 oz (400 g) palm nut paste (canned palm cream selected as the example; concentrated palm nut paste is an alternative) (estimated edible portion: 400 g)
1/4 cup (60 g) smooth peanut butter
2 cups (480 ml) chicken stock (selected example; water is an alternative)
2 tbsp (30 ml) tomato paste
1 tsp (5 g) smoked paprika (optional)
1 tsp (4 g) salt, or to taste
1/2 tsp (2 g) freshly ground black pepper
1 tsp (4 g) sugar
2 bay leaves
2 tbsp (8 g) chopped fresh parsley (selected example; cilantro is an alternative), for garnish
Cooked white rice for serving (selected example; fufu is an alternative), as needed

Instructions

1. Pat the chicken pieces dry. Season lightly with some of the salt and black pepper.
2. Heat the palm oil in a large heavy pot or Dutch oven over medium heat until shimmering. Brown the chicken in batches for 4–5 minutes per side, then transfer to a plate.
3. Add the sliced onions to the pot and cook, stirring, until soft and beginning to caramelize, about 8–10 minutes. Add the garlic and ginger and cook for 1 minute, until fragrant.
4. Stir in the tomato paste and smoked paprika, if using, and cook for 1–2 minutes. Add the palm nut paste and peanut butter, stirring until combined into a smooth sauce.
5. Return the chicken to the pot. Add the chicken stock, adding enough to mostly cover the chicken, along with the bay leaves, sugar, and hot pepper if using. Bring to a gentle simmer.
6. Partially cover and simmer over low heat for 35–45 minutes, turning the chicken once, until 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 the salt and black pepper. Remove and discard the bay leaves. Garnish with chopped parsley.
8. Serve hot over cooked white rice or with fufu.