Moamba de Galinha

Shopping list

• 8 piece chicken thighs, bone-in and skin-on — about 1.2 kg total

  Sub
• 100 ml red palm oil — or substitute with vegetable oil plus 1 tsp paprika

  Sub
• 1 piece onion — finely chopped

  Sub
• 4 clove garlic cloves — minced

  Sub
• 15 g fresh ginger — peeled and grated

  Sub
• 400 g tomatoes — tinned chopped or fresh, diced

  Sub
• 200 g okra — trimmed and halved

  Sub
• 1 piece Scotch bonnet or bird's eye chilli — whole or chopped to taste

  Sub
• 2 piece bay leaves

  Sub
• 300 ml chicken stock

  Sub
• 1 tsp salt — or to taste

  Sub
• 0.5 tsp black pepper — freshly ground

  Sub
• 1 bunch coriander — roughly chopped, for garnish

  Sub

Step by step

1. 1

   Season the chicken thighs generously with salt and black pepper on all sides.

2. 2

   Heat the red palm oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

3. 3

   Add the chicken thighs skin-side down and brown for 5– 6 minutes per side until deeply golden. Remove chicken and set aside.

4. 4

   Lower the heat to medium. Add the chopped onion to the pot and sauté for 4 minutes until softened and translucent.

5. 5

   Stir in the garlic and ginger, cooking for 1 minute until fragrant.

6. 6

   Add the tomatoes, bay leaves, and chilli. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.

7. 7

   Return the chicken thighs to the pot along with any resting juices. Pour in the chicken stock and bring to a gentle simmer.

8. 8

   Cover and cook for 25 minutes, turning the chicken halfway through.

9. 9

   Add the okra, stirring gently. Cover and simmer for a further 10– 12 minutes until the okra is tender and the sauce has thickened.

10. 10

    Taste and adjust seasoning with additional salt if needed. Remove the bay leaves.

11. 11

    Garnish with fresh coriander and serve hot with rice, funge, or crusty bread.