Poulet à la MoambéChicken in Palm Nut Sauce
Chicken is gently simmered in a lush palm nut sauce with onion, garlic, and tomato paste until the meat is tender and the sauce turns rich and velvety. Served with rice, it is an elegant but very familiar Central African stew.
Prep
25m
Cook
1h 10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Sauce
- 1pcsWhole Chicken (cut into serving pieces)
- 500gPalm Nut Sauce
- 30mlRed Palm Oil
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 10gRed Chili (finely chopped)
- 30gTomato Paste
- 1pcsBouillon Cube (crumbled)
- 6gSalt
- 700mlWater
Rice
- 320gWhite Rice (rinsed)
- 650mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the red palm oil in a heavy pot over medium heat.
- 02
Add the onion and cook until soft and lightly colored.
- 03
Stir in the garlic and red chili and cook briefly until fragrant.
- 04
Add the tomato paste and cook, stirring, until it darkens slightly and smells sweet.
- 05
Add the chicken pieces and turn them in the pot so they are coated with the base.
- 06
Stir in the palm nut sauce, the bouillon cube, and the water. Bring to a gentle simmer, cover, and cook until the chicken is tender and the sauce is thick and silky.
- 07
Season the sauce with the salt.
- 08
Combine the white rice with the water in a separate pot. Bring to a boil, cover, reduce the heat, and cook until the rice is tender.
- 09
Serve the chicken and palm nut sauce over the rice and the chicken reaches 74°C (165°F).
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