Recipe
Central African Palm-Nut Chicken Stew
Tender chicken braised in a rich palm-nut, tomato and chilli sauce, finished with coriander and served with rice, cassava or boiled plantain for a satisfying Central African-inspired supper.
Ingredients
Method
15 mins prep55 mins cook70 mins total
Season the chicken. Brown it in the oil in a large casserole, then remove to a plate.
Fry the onion for 5 minutes, then add garlic, ginger, chilli and tomato purée for 2 minutes.
Add the tomatoes, palm-nut butter, stock and bay leaf. Whisk until smooth and bring to a simmer.
Return the chicken, cover and cook for 35 minutes, turning once, until tender and cooked through.
Remove the bay leaf, season and scatter with coriander. Serve with rice or cassava.
Notes
Stir the palm-nut butter into the hot sauce gradually so it emulsifies smoothly. If the finished stew is very thick, loosen it with a splash of hot stock before serving.
About this recipe
Moambe chicken is a deeply savoury Central African-inspired stew built around browned chicken and a rich palm-nut sauce. Onion, garlic, ginger, chilli and tomato purée form the aromatic base, while chopped tomatoes and stock loosen the palm-nut butter into a smooth, clingy gravy.
Brown the chicken first so it brings roasted flavour to the casserole, then let it simmer gently until tender and cooked through. Remove the bay leaf before serving and finish with fresh coriander. Rice, cassava or boiled plantain is ideal for catching the sauce and making a generous family meal.
