Poulet NyembweChicken in Palm Nut Sauce

Name: Poulet Nyembwe (Chicken in Palm Nut Sauce)
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Gabon
Ingredients: 1200 g Whole Chicken (cut into serving pieces); 500 g Palm Nut Cream; 200 g Onion (finely chopped); 20 g Garlic (finely chopped); 20 g Fresh Ginger (finely chopped); 40 ml Palm Oil; 2 pcs Bay Leaf (whole); 10 g Salt; 3 g Black Pepper; 800 ml Water

Poulet nyembwe is a Gabonese chicken dish cooked in a rich palm-nut sauce. This version adds onion, garlic, ginger, and bay leaf and simmers until the chicken is tender.

Prep

25m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

1172kcal

Calories

59g

Protein

98g

Fat

15g

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.

1.2kg
Whole Chicken (cut into serving pieces)
500g
Palm Nut Cream
200g
Onion (finely chopped)
20g
Garlic (finely chopped)
20g
Fresh Ginger (finely chopped)
40ml
Palm Oil
2pcs
Bay Leaf (whole)
10g
Salt
3g
Black Pepper
800ml
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 onion and cook until soft and lightly golden.
03
Stir in the garlic and fresh ginger and cook just until fragrant.
04
Add the chicken and turn the pieces so they are coated with the aromatics.
05
Pour in the water, then add the bay leaves, salt, and black pepper. Bring to a gentle simmer.
06
Cover and cook until the chicken is nearly tender.
07
Stir in the palm nut cream and simmer uncovered until the sauce thickens and the thickest chicken pieces reach 74°C (165°F).
08
Remove the bay leaves, taste for seasoning, and let the stew rest briefly before serving.

Ratings & Reviews

No reviews yet.