Poulet Nyembwe

Ingredients9

• chicken, cut into pieces1.2 kg
• palm nut cream400 ml
• onion1
• garlic3 cloves
• ripe tomatoes2
• fresh chili pepper1
• vegetable oil2 tbsp
• salt1 tsp
• water250 ml

Method

1. Season the chicken pieces with salt and set aside briefly.
2. Finely chop the onion, garlic, tomatoes, and chili.
3. Heat the oil in a heavy pot and brown the chicken on all sides, then set it aside.
4. In the same pot, soften the onion and garlic, then add the tomatoes and chili and cook until they break down.
5. Return the chicken to the pot, pour in the palm nut cream and water, and stir well.
6. Cover and simmer gently for about 45 minutes, stirring now and then, until the chicken is tender and the sauce is thick and oily.
7. Taste, adjust the salt, and serve hot with rice, plantain, or cassava.