Fragrant Congolese Moambe Chicken with Palm Butter Sauce
A Taste of Central African Richness
Experience a burst of traditional Congolese flavors with this succulent chicken dish simmered in palm butter sauce, showcasing the rich heritage of Central African cuisine.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Chicken Marinade
For the Palm Butter Sauce
For the Garnishes
For the Accompaniments
Preparation
Marinating the Chicken
Combine Marinade Ingredients
In a bowl, combine garlic, ginger, salt, pepper, and lime juice.
Coat the Chicken
Rub the mixture generously over chicken thighs.
Marinate
Let marinate for at least 30 minutes.
Preparing the Palm Butter Sauce
Heat Palm Oil
Heat palm oil in a large pot over medium heat.
Cook Onions
Add onions and cook until translucent.
Add Tomatoes
Stir in tomatoes and cook until they break down.
Cooking Process
Searing the Chicken
Sear marinated chicken until golden brown on both sides.
Simmering the Sauce
Mix the peanut butter with chicken stock, add it to the pot, and stir well. Bring to a simmer.
Combining Ingredients
Place the seared chicken into the sauce, cover, and let simmer for 45 minutes until chicken is tender.
Plating & Serving
Fragrant Congolese Moambe Chicken with Palm Butter Sauce
Fragrant Congolese Moambe Chicken with Palm Butter Sauce
Plate the Chicken
Arrange the chicken pieces over a bed of steamed rice, with the rich palm butter sauce generously spooned on top.
Add Spinach
Add a serving of sautéed spinach for a vibrant color contrast.