Chicken Moambe (DR Congo)

Preparation

1. 1

   Brown the chicken pieces in a pot with a little oil, 8-10 minutes on all sides, until nicely coloured.

2. 2

   Add the sliced onion and garlic, cook for 3 minutes until fragrant, then add the diced tomato.

3. 3

   Dissolve the palm nut paste in the hot stock, pour over the chicken and add the whole chili (remove it at the end for a milder dish).

4. 4

   Simmer covered for 45 minutes over low heat, stirring occasionally, until the sauce has thickened and coats the meat well.

5. 5

   Serve with white rice or fufu, the moambe sauce should generously coat the plate.