Poulet à la MoambéChicken in Palm Nut Sauce

Name: Poulet à la Moambé (Chicken in Palm Nut Sauce)
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Congo (Brazzaville)
Ingredients: 1 kg Whole Chicken (cut into serving pieces); 500 g Palm Nut Cream; 350 g Tomato (finely chopped); 220 g Onion (finely chopped); 15 g Garlic (crushed); 50 ml Palm Oil; 1 pcs Bouillon Cube (crumbled); 1 pcs Hot Chili (whole); 10 g Salt; 2 g Black Pepper; 900 ml Water

A rich and festive chicken stew simmered with tomato, onion, and palm nut cream until the sauce becomes velvety and deeply savory, a style common across the Congo region.

Prep

25m

Cook

1h 10m

Serves

Estimated

Nutrition

Per serving

1103kcal

Calories

51g

Protein

93g

Fat

18g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

1kg
Whole Chicken (cut into serving pieces)
500g
Palm Nut Cream
350g
Tomato (finely chopped)
220g
Onion (finely chopped)
15g
Garlic (crushed)
50ml
Palm Oil
1pcs
Bouillon Cube (crumbled)
1pcs
Hot Chili (whole)
10g
Salt
2g
Black Pepper
900ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the palm oil in a heavy pot over medium heat.
02
Add the chicken pieces and brown them well on all sides.
03
Add the onion and cook until softened, then stir in the garlic and cook briefly.
04
Add the tomato and cook until it breaks down into a thick base.
05
Pour in the water, add the bouillon cube and hot chili, and bring everything to a gentle simmer.
06
Cover and cook until the chicken is nearly tender.
07
Stir in the palm nut cream and continue simmering gently until the chicken is fully tender and the sauce thickens slightly and the chicken reaches 74°C (165°F).
08
Season with salt and black pepper, remove the hot chili if desired, and rest the stew briefly before serving.

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