This unusual and unexpectedly tasty chicken dish originates in West Africa and is a national favourite of the Democratic Republic of Congo and the Congo. Chicken Moambe a type of chicken stew with a tasty, rich, spicy and nutty gravy. And unlike its fast food cousin, this one will leave you licking your fingers!
Although this recipe is based on the original, it doesn’t include palm oil and uses chicken breast instead of whole chicken pieces – but the taste stays true. It’s so easy to make and will quickly become a favourite new way to enjoy chicken for the whole family.
West African Peanut Butter Chicken Moambe
Ingredients
- 4 chicken breasts diced
- 1 onion chopped
- 2 tbsp vegetable oil
- 1 tsp garlic crushed
- 1 tsp ginger grated
- 410 g diced tomatoes
- 1 tbsp tomato paste
- 1 whole chilli sliced
- 3 tbsp unsalted peanut butter
- ½ cup chicken stock
- Salt and pepper to taste
Instructions
- Season the chicken and set aside
- In a Dutch oven, over medium heat, add the oil and fry the onion, ginger and garlic until the onion is translucent
- Add the tomato paste and let it cook out for a minute
- Add the chicken, stirring until the chicken is sealed
- Add the diced tomato, chilli and peanut butter and stir together
- Lower the heat and simmer, stirring occasionally for 15 to 20 minutes
- Should the gravy become too dry, add a little water or chicken stock
- Serve with steamed jasmine rice, or steamed bread, or mashed potato
Notes
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This versatile 4.5 quart size is perfect for soups and casseroles or one-pot meals, with a wide base for browning, frying, slow braising and roasting. The sloping sides are ideal for simmering and reduction and the domed lid keeps flavours locked in by circulating heat and moisture. A must-have in every kitchen.
