Entree: Gabon – Poulet Moambe (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 40 min

Total 1 hr

Ingredients

1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg), bone-in
2 tbsp (30 ml) vegetable oil
1 cup (240 g) palm nut paste (moambe paste or palm butter) (estimated edible portion: 240 g)
1 large onion, thinly sliced, approx. 8 oz (225 g)
3 cloves (9 g) garlic, minced
1 tbsp (15 g) fresh ginger, grated
2 tbsp (30 ml) tomato paste
2 cups (480 ml) chicken stock
1 scotch bonnet pepper, minced (selected option; optional)
1 tsp (5 g) smoked paprika
1 tsp (2 g) ground coriander
1 tbsp (15 ml) smooth peanut butter (optional, for body)
1 tbsp (15 ml) lemon juice
Salt, to taste
2 tbsp (8 g) chopped fresh cilantro (selected option), for garnish
3 cups (600 g) cooked white rice, for serving

Instructions

1. Pat the chicken pieces dry. Season them with salt, smoked paprika, and ground coriander.
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the chicken in batches on all sides, about 6–8 minutes per batch. Transfer the browned pieces to a plate.
3. Reduce the heat to medium. Add the sliced onion and sauté until softened and beginning to color, about 6–8 minutes. Add the garlic and ginger and cook for 1 minute, until fragrant.
4. Stir in the tomato paste and cook for 1–2 minutes. Add the palm nut paste and the peanut butter, if using, and stir to combine. Pour in the chicken stock and scrape up any browned bits from the bottom of the pot.
5. Return the chicken to the pot. Add the minced Scotch bonnet, if using. Bring the sauce to a gentle boil, then reduce the heat to low. Partially cover and simmer for 30–40 minutes, stirring occasionally, until the chicken is cooked through and tender and the sauce has thickened. If the sauce becomes too thick, add a little extra stock or water.
6. Stir in the lemon juice and taste the sauce; add salt as needed. Garnish with chopped cilantro.
7. Serve hot over the cooked white rice, or with fufu.