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Gabonese poulet nyembwe chicken in palm nut sauce with rice.

Gabonese Poulet Nyembwe (Chicken in Palm Nut Sauce)

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Tender chicken simmered in a rich Gabonese palm nut sauce with tomato and onion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Gabonese
Calories: 545
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and sauce
  • 2 tbsp neutral oil
  • 2 lb bone-in chicken thighs skin removed
  • 1 large yellow onion sliced
  • 3 cloves garlic minced
  • 1 tsp ground ginger
  • 1 can diced tomatoes 14.5 oz / 411 g
  • 2 cups chicken broth
  • 1 cup palm nut cream unsweetened
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper
To finish
  • 2 tbsp chopped parsley
  • 1 tbsp fresh lemon juice

Equipment

  • Large skillet or Dutch oven
  • Chef's knife
  • Wooden spoon
  • Small bowl

Method
 

Brown the chicken:
  1. 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.
  2. Transfer the chicken to a plate. Cook the onion until soft, then add the garlic and ginger for 30 seconds.
Simmer the sauce:
  1. Stir in the tomatoes and broth, scraping up any browned bits. Return the chicken to the pot and bring to a gentle simmer.
  2. Cover and cook for 35 minutes, turning the chicken once.
  3. 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:
  1. Stir in the lemon juice and parsley. Taste and adjust the seasoning.
  2. Serve hot with rice or boiled plantain.

Nutrition

Calories: 545kcalCarbohydrates: 12gProtein: 39gFat: 37gSaturated Fat: 18gCholesterol: 168mgSodium: 760mgFiber: 3gSugar: 6g

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.