Ingredients for Congo Chicken Moambe Stew
- Chicken Parts
- 1 teaspoon salt
- Black Pepper
- 1/2 teaspoon cayenne pepper
- 1 medium onion, chopped
- 1/4 teaspoon ground nutmeg
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tablespoons butter
- 1/2 cup creamy peanut butter
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How to Make Congo Chicken Moambe Stew
- Place 2 lbs bone-in, skin-on chicken thighs and drumsticks in a 6-quart soup pot. Add enough water to completely cover the chicken.
- Add 1 teaspoon salt and 1/2 teaspoon black pepper.
- Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 75-90 minutes, or until chicken is very tender.
- Remove chicken from pot and set aside. Reserve 1 1/2 cups of the chicken broth, straining it if desired.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add 1/2 teaspoon cayenne pepper, 1 medium onion (chopped), 1/4 teaspoon ground nutmeg, and 1 (14.5 ounce) can of diced tomatoes, undrained. Sauté for 3-5 minutes, until onion softens slightly.
- Add the cooked chicken and the reserved 1 1/2 cups of chicken broth to the skillet. Bring to a simmer, cover, and cook for 15 minutes.
- Stir in 1/2 cup creamy peanut butter until smooth and thickened. Taste and adjust seasonings as needed, adding more salt, pepper, or cayenne to taste.
- Preheat oven to 350°F (175°C). Transfer the stew to a baking dish and bake, uncovered, for 30 minutes, or until heated through and the sauce has slightly thickened.
- Serve hot over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
25g
Fat
66g
Carbs
4g
