Poulet Nyembwe (Gabonese Palm Nut Chicken)

Ingredients

• 1 whole chicken, cut into pieces
• 2 cups palm nut cream
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 scotch bonnet pepper, minced
• 2 tomatoes, chopped
• 2 cups chicken stock
• Salt to taste

Instructions

1. 1Season and brown the chicken pieces in a large pot; set aside.
2. 2Sauté onion and garlic in the same pot until soft.
3. 3Add tomatoes and scotch bonnet and cook until the sauce thickens.
4. 4Stir in the palm nut cream and chicken stock until smooth.
5. 5Return the chicken to the pot, cover, and simmer 35-40 minutes until tender and the sauce has thickened.
6. 6Season with salt and serve hot with rice or plantains.

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