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Moambe Chicken served over sautéed cabbage in a patterned bowl, topped with a thick, rich red sauce

Moambe Chicken (Poulet Moambe)

Moambe Chicken (Poulet Moambe) is a cherished Central African dish, especially popular in the Congo.
Deeply flavorful and comforting, this stew is a Sunday staple in many households, often served during gatherings or quiet family meals.
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Central African (Congolese)
Servings 6
Calories 650 kcal

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula
  • Cutting board
  • Sharp knife
  • Tongs
  • Measuring spoons and cups
  • Small bowl for seasoning mix

Ingredients
  

  • 3 lbs bone-in chicken drumsticks and/or thighs
  • 2 tbsp palm butter or red palm oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1½ cups crushed tomatoes canned or fresh
  • ½ cup unsweetened peanut butter smooth
  • 1½ cups chicken stock or water
  • 1 tsp paprika
  • 1 bay leaf
  • ½ tsp chili powder optional, adjust to taste
  • salt and black pepper, to taste

Instructions
 

  • Season and Sear the Chicken
    Pat chicken pieces dry and season with salt, pepper, and paprika.
    Heat palm oil in a large pot over medium heat, then sear the chicken until golden on both sides.
    Remove and set aside.
    Raw, diced chicken in a plastic bowl being seasoned with spices before cooking
  • Sauté Aromatics and Add Tomatoes
    In the same pot, sauté chopped onions until soft and translucent.
    Add minced garlic and cook briefly.
    Stir in crushed tomatoes and simmer for 10 minutes to reduce acidity.
  • Incorporate Palm Butter and Peanut Butter
    Add palm butter to the tomato mixture and let it melt.
    Stir in unsweetened peanut butter until the sauce becomes smooth and thick.
  • Simmer the Chicken in Sauce
    Return seared chicken to the pot and pour in just enough chicken stock or water to barely cover.
    Add bay leaf and chili powder (optional).
    Cover and simmer gently for 45–60 minutes, stirring occasionally.
  • Adjust Seasoning and Serve
    Once the chicken is tender and the sauce has thickened, taste and adjust seasoning.
    Serve hot with white rice, fufu, plantains, or bread.

Video

Notes

Cooking Tips

  • Don’t skip the sear: Browning the chicken first adds a deep, meaty base to the sauce.
  • Palm oil varies: If your palm oil has a strong flavor, use less and balance with neutral oil if needed.
  • Use unsweetened peanut butter only: Sweetened versions alter the balance of the sauce.
  • Leftovers improve: This dish tastes even better the next day.
  • Control heat: Gentle simmering ensures the chicken stays tender and the sauce doesn’t split.
Keyword Congolese Cuisine, Moambe Chicken, Peanut Stew, Traditional Dishes, West African Recipes