Moambe Chicken

Poulet à la moambe

Ingredients10

• chicken, cut into pieces1.2 kg
• palm nut cream400 g
• onion1
• garlic3 cloves
• tomato1
• fresh chili pepper1
• lemon juice2 tbsp
• vegetable oil2 tbsp
• salt1 tsp
• water250 ml

Method

1. Rub the chicken with salt and lemon juice and set aside for 15 minutes.
2. Chop the onion, garlic, tomato, and chili.
3. Heat the oil in a heavy pot and brown the chicken on all sides, then remove it.
4. Fry the onion, garlic, tomato, and chili in the same pot until soft.
5. Stir in the palm nut cream and water and bring to a gentle simmer.
6. Return the chicken to the pot, cover, and cook over low heat for about 50 minutes, stirring occasionally, until the meat is tender and the sauce is thick and orange-red.
7. Adjust the salt and serve hot with rice or boiled plantains.