Congo Chicken Moambe (Stew)
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 -4 lbs chicken parts, cut in serving pieces
- 1⁄2 teaspoon salt
- black pepper
- 1⁄4 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
- Place chicken in a 6 quart soup pot with water to cover; add salt and pepper.
- Bring to a boil, lower to simmer and cook for 1 to 1 1/2 hours.
- Remove chicken and reserve 1 1/2 cups of the chicken broth.
- In another pan, saute cayenne pepper, onion, nutmeg, tomato sauce and butter for 3 minutes.
- To the pan, add the cooked chicken and the 1 1/2 cups of reserved broth and simmer covered for 15 minutes.
- Add peanut butter to thicken, place in a 350 degree F. oven for 30 minutes, uncovered.
- Serve warm with cooked rice.
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Reviews
-
I loved this recipe! I've made it four times now, and my family loves it as well. Since I have a pepper allergy, I omitted the spicy stuff, but I put out a bottle of sriracha sauce for those inclined. I don't know that it's necessary to put it in the oven. It's delicious without that step. I've never bothered. You might consider adding some spinach or kale toward the end.
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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!
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