Moambe Chicken

Ingredients:

• • 4 chicken thighs (or a whole chicken, cut into pieces)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 can (400g) palm nut cream
• 1-2 fresh chili peppers (to taste)
• 2-3 tablespoons ground peanuts (optional, for extra flavor)
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh herbs (like parsley or cilantro) for garnish

Instructions:

• • Marinate the Chicken:
  • In a bowl, season the chicken pieces with salt, pepper, minced garlic, and grated ginger. Let it marinate for about 30 minutes.
• Brown the Chicken:
  • Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
  • Add the marinated chicken pieces and brown them on all sides.
• Add Palm Nut Cream:
  • Pour in the palm nut cream and add chili peppers (whole or chopped, depending on your spice preference). If using ground peanuts, add them now as well.
• Simmer:
  • Reduce heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally and add a little water if it gets too thick.
• Adjust Seasoning:
  • Taste and adjust seasoning with salt and more chili if desired.
• Serve:
  • Garnish with fresh herbs and serve hot, often alongside rice, plantains, or fufu.