Moambe Chicken CONGO

Recipe:
Chicken parts – 3 lbs
Medium onions, diced – 2
Garlic, pressed – 3 cloves
Tomato paste – 1 can/ 170 g
Tomato puree – 1 can
Ginger root, grated – 1tbsp
Natural peanut butter – ½ cup or 125 g
Green onions, chopped – 3
Red pepper flakes – 1 tsp
Nutmeg, ground – ¼ tsp
Water – 1 cup
Red palm oil or peanut oil – 6 tbsp
Salt to taste

Ingredients:

First, we need towl-dry the chicken pieces before searing. Heat oil over medium-high heat then sear the chicken for 4 to 5 minutes each side or until golden brown.

Once the chicken pieces are done, take them out of the heat and set aside. Lower the heat, add more oil to the pot, then saute your onions and garlic.

After that, add the tomato paste and stir it constantly for 3 minutes. When the paste becomes darker, add in the rest of the ingredients except the peanut butter.

Add in the chicken and let it simmer for 20 minutes. Once it simmers, pull a cup of the sauce and mix the peanut butter.

Put the sauce back and simmer for another 10 minutes. Serve the moambe hot on top of a bed of rice.

Process:

First, we need towl-dry the chicken pieces before searing. Heat oil over medium-high heat then sear the chicken for 4 to 5 minutes each side or until golden brown.

Once the chicken pieces are done, take them out of the heat and set aside. Lower the heat, add more oil to the pot, then saute your onions and garlic.

After that, add the tomato paste and stir it constantly for 3 minutes. When the paste becomes darker, add in the rest of the ingredients except the peanut butter.

Add in the chicken and let it simmer for 20 minutes. Once it simmers, pull a cup of the sauce and mix the peanut butter.

Put the sauce back and simmer for another 10 minutes. Serve the moambe hot on top of a bed of rice.