Entree: Central African Republic – Northern Culinary Region – Poulet Nyembwe (chicken in palm-nut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 1/2 lb (1.1 kg) bone-in chicken pieces, about 8 pieces (thighs, drumsticks, and wings; selected example: a mix of these cuts)
3 tbsp (45 ml) palm oil
1 large onion (about 8 oz (225 g)), chopped
4 cloves garlic (about 1.5 oz (45 g)), minced
1 inch (2.5 cm) fresh ginger, grated
14 oz (400 g) canned palm nut cream (selected option) (estimated edible portion: 14 1/8 oz (400 g))
1 tbsp (15 ml) tomato paste
1 cup (240 ml) chicken stock (selected option)
1/4 cup (60 ml) creamy peanut butter (optional)
1 small hot chili, finely chopped (selected option), to taste
2 sprigs fresh thyme or 1 tsp (5 g) dried thyme (estimate: Selected fresh thyme; estimated weight for two sprigs.)
2 tbsp (30 ml) lemon juice
1/4 cup (15 g) chopped fresh parsley (selected option), for garnish
Salt and freshly ground black pepper, to taste

Show original ingredient measurements

2 1/2 lb (1.1 kg) bone-in chicken pieces, about 8 pieces (thighs, drumsticks, and wings; selected example: a mix of these cuts)
3 tbsp (45 ml) palm oil
1 large onion (about 8 oz / 225 g), chopped
4 cloves garlic (about 1.5 oz / 45 g), minced
1 inch (2.5 cm) fresh ginger, grated
14 oz (400 g) canned palm nut cream (selected option) (estimated edible portion: 400 g)
1 tbsp (15 ml) tomato paste
1 cup (240 ml) chicken stock (selected option)
1/4 cup (60 ml) creamy peanut butter (optional)
1 small hot chili, finely chopped (selected option), to taste
2 sprigs fresh thyme or 1 tsp (5 g) dried thyme (estimate: Selected fresh thyme; estimated weight for two sprigs.)
2 tbsp (30 ml) lemon juice
1/4 cup (15 g) chopped fresh parsley (selected option), for garnish
Salt and freshly ground black pepper, to taste

Instructions

1. Season the chicken pieces with salt and freshly ground black pepper. Heat the palm oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken on all sides, then transfer it to a plate.
2. Reduce the heat to medium. Add the onion and cook, stirring occasionally, until translucent, about 6 minutes. Add the garlic and ginger and cook for 1–2 minutes, until fragrant.
3. Stir in the tomato paste and cook briefly. Add the canned palm nut cream and chicken stock, then whisk until smooth. If using the optional peanut butter, whisk it in until incorporated.
4. Return the browned chicken to the pot. Add the chopped chili and thyme, and bring the sauce to a gentle simmer. Cover and cook over low heat for 30–40 minutes, until the chicken is cooked through and the sauce is thick and fragrant.
5. Uncover the pot. Adjust the seasoning with salt, pepper, and lemon juice. If the sauce is thin, simmer uncovered for a few more minutes to concentrate it.
6. Garnish with chopped parsley and serve hot with steamed rice, boiled plantains, or fufu.