By CongoJim on November 10, 2005
Photo by CongoHeart
Photo by CongoHeart
"Chicken in a peanut/tomato sauce. Generally served with rice. This version is from the DR Congo. Don't let the peanuts with tomatoes throw you off it really is very tasty. (I learned to tell guests after they compliment it what's in it.)"
Serving Size: 1 (415 g)
Servings Per Recipe: 4
"This is just wonderful! I make it with chicken breasts and without the hot pepper. We have kiddos so we can each add our own hot sauce to taste. Thank you so much for this recipe, it has quickly become a favorite in our house!"
"Simply wonderful! I made a double batch using about 6 pounds of boneless, skinless chicken breasts (I really hate dealing with bones and such). After simmering them in a seasoned veggie broth -- I did not use the bouquet garni -- I shredded the chicken and kept it in the fridge overnight. I made the sauce as directed, using two jalapeno peppers (all I had on hand); out of deference for my guests' tastes, I de-seeded one pepper and partially de-seeded the other to keep the heat down. Next time, I'll increase the heat, since I think it would have made this great dish even better. I *did* add about 1/2 teaspoon (for the double batch) of garlic salt, as I felt the flavor was a little flat and we like a lot of garlic anyway. When the sauce was done, I threw it and the chicken into my crock pot and let it simmer for a few hours until my guests were ready to eat. Served over rice cooked in the leftover chicken broth, this was a HUGE hit. My fiance and my roomie want it to become a regular in our house, and I'm happy to comply. :) Thanks for sharing!"
"Phenomenal! I left out the hot pepper, out of deference to my gf and the little one, but next time I'm definitely going to use it. I had a little of the sauce left over, too, and it was fantastic over egg noodles."
"We hosted an African-themed dinner last night and cooked this Chicken Muamba: it is very easy to make, very tasty when eaten hot (we had it with rice and injera), still very yummy eaten cold on a sandwich - and the left-over chicken stock for the next day is just a bonus."
"We said 3.5 but thats not an option, I realy liked it and would have rated it 4 but my BF said 3 so we comprimised. The PB is a nice flavour and goes well with a tomato base, I didn't have the pepper so i added a bit of a spicy spice mix I have, but it could have been spicer for me."
"Delicious! I could only find a habenero at the store today so next time I will shop around for a scotch bonnet, since it wasn't quite hot enough! :) I might try making this with just boneless chicken thighs, also, since we prefer the dark meat. Thanks for posting this one!"
"Oh, I'll make this again. I had a rotisserie chicken in the fridge and wanted something different. I sauteed an onion, added some hot chili garlic sauce and chili flakes, then put in the peanut butter, some chicken broth and a jar of roasted garlic marinara before adding the meat from the chicken. It was different and delicious! "
"Very good. I substituted ketchup for tomato paste, but the result was still delicious."
"What an excellent recipe!! I used 3 medium sized tomatoes (which I peeled but used all of the flesh), a medium sized onion, smooth peanut butter (I added a 1/4 cup or so of chopped peanuts)and two birds eye (Thai) chillis.After simmering the chicken I strained the stock through a sieve lined with cheesecloth.I used about a cup of stock and let the sauce simmer for about 1/2 hour - great flavours!! This was a big hit with my family and will definitely be made again and again. "
"Very tasty. I tried the traditional version, but used 2 lb. chicken breast pieces and 1 can chickpeas. Very tasty. Everyone loved the unique sauce and my dog is still licking the dirty pot. Perfect dinner for a cold evening. "