Moamba de Galinha

Name: Moamba de Galinha
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 3 bone-in chicken thighs and drumsticks; 1 1/2 fine salt, divided; 1/2 ground black pepper; 2 fresh lemon juice; 3 red palm oil; 1 yellow onion, finely chopped; 4 garlic, minced; 1 fresh ginger, grated; 3 ripe tomatoes, diced; 2 tomato paste; 1 habanero chile; 2 low-sodium chicken stock; 10 okra, trimmed and halved; 12 pumpkin, cut into 1-inch chunks

AuthorDan MurungaCategoryAngola, Chicken, Main CourseDifficultyIntermediate

Classic Angolan chicken stew simmered with palm oil, tomatoes, okra, and vegetables.

Yields6 ServingsUnitsDefault

Prep Time20 minsCook Time1 hr 5 minsTotal Time1 hr 25 mins

Red palm oil gives moamba its traditional color and flavor. Keep the stew at a gentle simmer after adding the okra so the chicken stays tender and the sauce thickens without scorching.

Ingredients

3 lbs bone-in chicken thighs and drumsticks

1 ½ tsp fine salt, divided

½ tsp ground black pepper

2 tbsp fresh lemon juice

3 tbsp red palm oil

1 yellow onion, finely chopped

4 cloves garlic, minced

1 tbsp fresh ginger, grated

3 ripe tomatoes, diced

2 tbsp tomato paste

1 habanero chile

2 cups low-sodium chicken stock

10 oz okra, trimmed and halved

12 oz pumpkin, cut into 1-inch chunks

Directions

Season the chicken with 1 teaspoon salt, black pepper, and lemon juice. Rest for 15 minutes while preparing the vegetables.

Heat the palm oil over medium-high heat. Brown the chicken in batches for 4-5 minutes per side until golden, then transfer it to a plate.

Reduce the heat to medium. Cook the onion for 6 minutes until soft and lightly golden; stir in the garlic and ginger for 30 seconds.

Add the tomatoes and tomato paste. Cook for 6-8 minutes, stirring often, until thick and glossy.

Return the chicken with the whole habanero and stock. Bring to a gentle boil, cover, reduce the heat, and simmer for 30 minutes.

Add the okra and pumpkin. Partially cover and simmer for 20-25 minutes until the chicken reaches 165 F and the vegetables are tender.

Uncover and simmer for 5 minutes if needed, until the sauce coats the chicken but remains spoonable.

Remove the chile for milder heat, add the remaining salt, taste, and serve with funge, rice, or boiled cassava.