Poulet à la Moambe

Shopping list

• 8 piece chicken thighs — bone-in, skin-on

  Sub
• 150 g red palm oil (or substitute with peanut butter) — see notes

  Sub
• 1 piece onion — finely chopped

  Sub
• 3 clove garlic cloves — minced

  Sub
• 2 tsp fresh ginger — grated

  Sub
• 400 g tinned chopped tomatoes

  Sub
• 400 ml chicken stock

  Sub
• 1 piece Scotch bonnet chilli — whole, pierced but not chopped

  Sub
• 1 piece bay leaf

  Sub
• 1 tsp sea salt

  Sub
• 0.5 tsp black pepper

  Sub
• 100 g fresh spinach or cassava leaves — roughly chopped

  Sub
• 2 tbsp vegetable oil — for browning

  Sub

Step by step

1. 1

   Season the chicken thighs with salt and pepper. Heat the vegetable oil in a large heavy pot or casserole over medium-high heat. Brown the chicken in batches, skin-side down first, for 4– 5 minutes per side until golden. Remove and set aside.

2. 2

   In the same pot, add the onion and cook over medium heat for 5 minutes until softened. Add the garlic and ginger and cook for 1 minute until fragrant.

3. 3

   Stir in the chopped tomatoes, chicken stock, red palm oil (or peanut butter), bay leaf, and the whole Scotch bonnet. Bring to a simmer, stirring well to incorporate the palm oil.

4. 4

   Return the chicken thighs to the pot, nestling them into the sauce. Cover and simmer gently for 35 minutes, stirring occasionally, until the chicken is cooked through and tender.

5. 5

   Stir in the chopped spinach or cassava leaves and cook for a further 5 minutes until wilted and tender.

6. 6

   Taste and adjust seasoning. Remove the bay leaf and Scotch bonnet (if you prefer less heat). Serve the poulet à la moambe hot over white rice or with fufu.