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Congolese poulet moambe with tender chicken in a rust-colored palm nut sauce, tomato, herbs, and rice on a simple plate.

Congolese Poulet Moambe (Chicken in Palm Nut Sauce)

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Tender chicken simmered in a rich Congolese palm nut sauce with tomato, aromatics, and gentle chile heat.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Congolese
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Poulet Moambe
  • 2 lb bone-in chicken thighs skin removed
  • 1 tbsp neutral oil
  • 1 medium yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 inch fresh ginger grated
  • 2 tbsp tomato paste
  • 14 oz palm nut cream unsweetened
  • 1 cup low-sodium chicken stock
  • 1 small red chile thinly sliced
  • 1 tsp smoked paprika
  • 1 1/2 tsp fine salt
  • 2 tbsp fresh cilantro chopped
  • 1 whole lime cut into wedges

Equipment

  • Heavy pot with lid
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

Cook the chicken:
  1. Pat the chicken dry and season with half the salt. Heat the oil in a heavy pot over medium-high heat and brown the chicken in batches, about 5 minutes per side. Transfer to a plate.
  2. Lower the heat to medium. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, tomato paste, paprika, and chile for 1 minute.
  3. Add the palm nut cream and stock, stirring until smooth. Return the chicken and its juices to the pot, cover, and simmer gently for 35 to 40 minutes, until tender.
  4. Uncover and simmer for 5 minutes to thicken the sauce. Stir in the cilantro, taste for salt, and serve with lime wedges.

Nutrition

Calories: 590kcalCarbohydrates: 18gProtein: 40gFat: 40gSaturated Fat: 18gCholesterol: 170mgSodium: 1010mgFiber: 4gSugar: 8g

Notes

  • Brown the chicken in batches so it develops flavor instead of steaming.
  • Keep the sauce at a gentle simmer; a hard boil can make the palm nut base look greasy.