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Liberian Palm Butter Chicken (Chicken in Palm Fruit Sauce)

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Liberian palm butter chicken in a rich palm-fruit sauce with peppers, greens, and rice.
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Palm butter chicken is a comforting Liberian stew built around palm fruit, aromatics, chile, and tender chicken. The deep orange sauce is traditionally spooned over rice to catch every savory drop.

Brown the chicken first, then simmer it gently in the palm-fruit base with peppers and greens. Stir occasionally as the sauce thickens so it stays smooth and glossy.

Palm butter varies in thickness, so loosen the stew with a little stock if it becomes too dense before the chicken is tender.

Serving Suggestions

Serve hot over plain white rice with extra sliced chile or a crisp cucumber salad on the side.

Liberian palm butter chicken being ladled from a pot into a serving bowl.

Recipe Notes

Refrigerate leftovers for up to three days and reheat gently with a splash of stock. The sauce usually thickens overnight.

Liberian palm butter chicken in a rich palm-fruit sauce with peppers, greens, and rice.

Liberian Palm Butter Chicken (Chicken in Palm Fruit Sauce)

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Tender chicken simmered with peppers and greens in a rich Liberian palm-fruit sauce and served with rice.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Liberian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and stew base
  • 2 pounds bone-in chicken thighs skin removed if preferred
  • 1 1/2 cups palm butter or palm-fruit concentrate unsweetened
  • 2 cups chicken stock gluten-free if needed
  • 1 large yellow onion sliced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 small habanero chile seeded for less heat
  • 1 medium red bell pepper sliced
  • 2 tablespoons tomato paste
  • 2 cups chopped collard greens or other sturdy greens
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
To serve
  • 3 cups cooked white rice
  • 1 medium lime cut into wedges

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Chef knife
  • Measuring jug

Method
 

Brown the chicken:
  1. Pat the chicken dry. Brown it in a dry Dutch oven over medium heat, working in batches if needed. Transfer to a plate.
Build the sauce:
  1. Add the onion and bell pepper to the pot and cook until softened. Stir in the garlic, ginger, chile, and tomato paste for one minute.
Simmer:
  1. Whisk the palm butter with the stock, then pour it into the pot. Return the chicken, cover, and simmer gently for 35 minutes.
Finish with greens:
  1. Stir in the collard greens and simmer uncovered for 10 to 15 minutes, until the chicken is tender and the sauce coats a spoon.
Serve:
  1. Season with salt and pepper. Spoon the stew over rice and serve with lime.

Nutrition

Calories: 620kcalCarbohydrates: 48gProtein: 39gFat: 28gSaturated Fat: 9gCholesterol: 145mgSodium: 780mgFiber: 5gSugar: 7g

Notes

  • Adjust the heat by removing the chile seeds.
  • Keep the simmer gentle so the palm-fruit sauce stays smooth.

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