Gabonese Poulet Nyembwe

Name: Gabonese Poulet Nyembwe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 3 bone-in chicken thighs and drumsticks; 1 1/2 fine salt, divided; 1/2 ground black pepper; 2 neutral cooking oil; 1 yellow onion, finely chopped; 4 garlic, minced; 1 fresh ginger, grated; 2 ripe tomatoes, diced; 1 1/2 unsweetened palm nut concentrate; 2 low-sodium chicken stock; 1 habanero chile; 1 smoked paprika; 1 fresh lemon juice

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Gabonese Poulet Nyembwe

AuthorDan MurungaCategoryChicken, Gabon, Main CourseDifficultyIntermediate

Gabonese chicken stew simmered in palm nut sauce.

Yields6 ServingsUnitsDefault

Prep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins

Use unsweetened palm nut concentrate rather than plain palm oil; the fruit pulp gives nyembwe its characteristic body and flavor. Keep the habanero whole for gentle heat, or pierce it once for a hotter sauce.

Ingredients

3 lbs bone-in chicken thighs and drumsticks

1 ½ tsp fine salt, divided

½ tsp ground black pepper

2 tbsp neutral cooking oil

1 yellow onion, finely chopped

4 cloves garlic, minced

1 tbsp fresh ginger, grated

2 ripe tomatoes, diced

1 ½ cups unsweetened palm nut concentrate

2 cups low-sodium chicken stock

1 habanero chile

1 tsp smoked paprika

1 tbsp fresh lemon juice

Directions

Pat the chicken dry and season it evenly with 1 teaspoon salt and the black pepper. Let it stand for 10 minutes while the pot heats.

Heat the oil in a wide, heavy pot over medium-high heat. Brown the chicken in batches for 4–5 minutes per side until the skin is golden; transfer to a plate.

Reduce the heat to medium. Add the onion and cook for 6–8 minutes, stirring often, until soft and lightly caramelized.

Stir in the garlic and ginger for 30 seconds, then add the tomatoes and paprika. Cook for 5 minutes until the tomatoes collapse and the mixture becomes fragrant.

Whisk in the palm nut concentrate and chicken stock until smooth. Add the whole habanero, bring to a gentle boil, and scrape up the browned bits from the pot.

Return the chicken and its juices to the sauce. Partially cover, reduce the heat to low, and simmer for 35 minutes, turning the pieces once.

Uncover and simmer for another 15–20 minutes, until the chicken is tender, its thickest part reaches 165°F, and red palm oil glistens lightly on the thickened sauce.

Remove the whole chile for milder heat. Stir in the lemon juice and remaining 1/2 teaspoon salt, taste, and serve hot with rice, boiled plantains, cassava, or fufu.