Congo Chicken Moambe (Stew)

Oolala's Note:

Adapted from Bill Odarty's cookbook called "A Sahara of African Cooking." I found this in " Down Jersey Cooking" submitted by Joyce Williams who has been researching her African-American roots. She said that when she prepared this recipe and served it at a church supper, it was so good, she got a marriage proposal...and his wife was standing right next to him! Moambe means stew in central Africa.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 3 -4 lbs chicken parts , cut in serving pieces
• ½ teaspoon salt
• black pepper
• ¼ teaspoon cayenne pepper
• 1 onion , minced
• 1 dash nutmeg
• 1 (8 ounce) can tomato sauce
• 1 tablespoon butter
• 1 cup peanut butter , creamy and unsalted

Directions:

1. Place chicken in a 6 quart soup pot with water to cover; add salt and pepper.
2. Bring to a boil, lower to simmer and cook for 1 to 1 1/2 hours.
3. Remove chicken and reserve 1 1/2 cups of the chicken broth.
4. In another pan, saute cayenne pepper, onion, nutmeg, tomato sauce and butter for 3 minutes.
5. To the pan, add the cooked chicken and the 1 1/2 cups of reserved broth and simmer covered for 15 minutes.
6. Add peanut butter to thicken, place in a 350 degree F. oven for 30 minutes, uncovered.
7. Serve warm with cooked rice.

Reviews

[JustEmma]

This was an extremely good stew! I made a few changes to save time. I used skinned chicken thighs and didn't boil them at all. I used chicken broth I'd already got and simply cooked the whole lot in the oven for the 30 minutes. The chicken was done beautifully so I think the simmering for over an hour stage can be safely left out if you already have broth to hand. Other half loved the strew - beautifully nutty and spicey. Will cook again!