Congolese Poulet à la Moambé

Ingredients

• 1 whole chicken, cut into pieces
• 1 cup palm nut cream (moambé concentrate) or red palm oil with tomato paste
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 chili pepper, minced
• 2 tomatoes, chopped
• 1 tbsp ground ginger
• 2 bay leaves
• 1 Maggi cube
• Salt to taste

Instructions

1. 1Season the chicken pieces with salt and set aside to marinate briefly.
2. 2Heat a little oil in a large pot and brown the chicken pieces on all sides, then remove and set aside.
3. 3In the same pot, sauté the onion and garlic until softened.
4. 4Add the chopped tomatoes, chili, ginger, and bay leaves, cooking until the tomatoes break down into a sauce.
5. 5Stir in the palm nut cream and enough water to reach a saucy consistency, then return the chicken to the pot.
6. 6Add the Maggi cube and simmer gently, covered, for 30-40 minutes until the chicken is tender and the sauce has thickened and turned a rich orange-red.
7. 7Season with salt to taste, adjusting the sauce's thickness with a little water if needed.
8. 8Serve hot over rice, fufu, or with plantains.

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