Recipe (english)

Chicken with Moambe

Chicken with Moambe
Quantity Ingredient
1 Chicken
1 tbsp Sunflower Oil
3 Onions
250 g Shallots Onion
250 g Leeks
100 g Palmnut Cream
0,3 l Water
Pepper & Salt
Piri Piri
1 tbsp Parsley
150 g Rice

Moambe chicken is widespread in Central Africa, with Congo-Kinshasa and Congo-Brazzaville being the best known. Chicken at Moambe is considered a feast, because otherwise meat is seldom on the table. The original chicken on moambe is prepared with fresh palm nuts, which are not available in Germany. That's why I was recommended Palmnut Cream in an African shop. Wash the chicken well inside and out and dab dry. Depending on the size, cut into 6-8 pieces and season with salt and pepper. Heat sunflower oil in a casserole dish and fry the chicken pieces all around until light brown. Place chicken pieces on a plate and keep warm. Peel onions and shallots. Chop the onions coarsely. Leave small shallots whole, halve larger ones. Brown the onions and shallots in a casserole dish. Clean the leek and cut into small pieces. Add the leek to the onions and sauté briefly. Add Palmnut Cream and mix well. Fill the sauce with water and season with pepper, salt and Piri Piri. Place the chicken pieces on the sauce and a lid on the casserole. Braise the chicken at medium temperature for about 45 minutes until the meat is easily detached from the bones. Sprinkle with chopped parsley shortly before serving. Serve chicken on moambe with rice and plantains or seasonal vegetables.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
746 kcal
56 g
38 g
37 g

(C)opyright by Marions Kochbuch