Poulet nyembwe is a classic Gabonese chicken dish named for its rich palm nut sauce, with tomato, onion, and aromatics adding savory depth.
Browning the chicken first gives the sauce a deeper base, while a gentle simmer keeps the meat tender and lets the palm nut cream thicken naturally.
Keep the sauce below a hard boil after adding the palm nut cream so it stays smooth and cohesive.
Serving Suggestions
Serve with plain rice, boiled plantain, or cassava to balance the rich sauce.
Recipe Notes
Refrigerate leftovers for up to 3 days. Loosen the sauce with a spoonful of broth when reheating.
Gabonese Poulet Nyembwe (Chicken in Palm Nut Sauce)
Tender chicken simmered in a rich Gabonese palm nut sauce with tomato and onion.
Ingredients
Equipment
Method
Brown the chicken:
- Pat the chicken dry and season with salt and pepper. Heat the oil in a Dutch oven and brown the chicken on both sides, working in batches if needed.
- Transfer the chicken to a plate. Cook the onion until soft, then add the garlic and ginger for 30 seconds.
Simmer the sauce:
- Stir in the tomatoes and broth, scraping up any browned bits. Return the chicken to the pot and bring to a gentle simmer.
- Cover and cook for 35 minutes, turning the chicken once.
- Stir in the palm nut cream and simmer uncovered for 15 minutes, until the sauce is thick and the chicken is tender.
Finish and serve:
- Stir in the lemon juice and parsley. Taste and adjust the seasoning.
- Serve hot with rice or boiled plantain.
Nutrition
Notes
- Palm nut cream varies in thickness; add a little broth if the sauce becomes too dense.
- Brown the chicken in batches to avoid steaming it.
