Poulet Moambe from Congo
Ingredients
- 2 pounds bone-in chicken (cut into pieces)
- 2 tablespoons cumin powder
- 2 tablespoons smoked paprika
- 1 lemon (juiced)
- 2 tablespoons red palm oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 2 large tomatoes (chopped)
- 8 tablespoons peanut butter (smooth)
- 1 chili pepper (chopped)
- 1/2 pound okra (chopped)
- salt (to taste)
- black pepper (to taste)
Marinade
Stew
Instructions
- Add chicken to bowl or plastic bag, along with salt, cumin, smoked paprika, and juice of one lemon. Mix well to coat chicken.
- Set aside for 30 minutes.
- Soften peanut butter with some warm water until smooth.
- Heat red palm oil in a big pot or Dutch oven over medium high heat. Brown chicken without moving on each side for about 3 minutes each.
- Remove chicken and set aside.
- Lower heat to medium. Add onion to oil and sweat for about 5 minutes.
- Add garlic and ginger and cook for about 2 minutes.
- Add tomatoes and let cook down for about 4-5 minutes.
- Add chicken and stir well.
- Add softened peanut butter to the pot and stir well.
- Add chili pepper, salt, pepper, and 1/2 cup of water. Bring to a boil.
- Lower heat to simmer, cover, and cook for 30-45 minutes.
- Once tender, add okra, and cook for another 5 minutes.
- Serve with white rice, chikwangue, and plantains.
Marinade Chicken
Make Stew
Nutrition Facts
- Amount Per Serving
- Calories 845kcal
- % Daily Value *
- Total Fat 53g82%
- Saturated Fat 16g80%
- Cholesterol 170mg57%
- Sodium 372.67mg16%
- Potassium 1334mg39%
- Total Carbohydrate 22g8%
- Sugars 8g
- Protein 68g136%
- Calcium 132 mg
- Iron 9.89 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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