Congo Chicken Moambe
This is the national dish of the Congo. I adapted the recipe from Angela Medearis' recipe. In the Congo, they do not typically use green chiles, but they do use cayenne. The green chiles add character with that green chile flavor and heat; I also prefer the texture with the chiles. It's hard to describe the flavor - the peanut butter, tomato sauce, chiles, and nutmeg blend into a unique and robust flavor. It's somewhat reminiscent of satay. I made this with Sandia chiles (hot). You can use milder chiles, but you will probably want to adjust the amount of green chiles to taste.
Author: Anita Edge
Recipe type: main dish
- 1 (3-pound) chicken, quartered or pre-cooked rotisserie chicken, quartered
- (or use 2 lb boneless chicken)
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 tablespoon butter
- 1 onion, minced (about 1 cup)
- ¼ teaspoon ground nutmeg
- 1 cup tomato sauce
- ½ cup peanut butter
- ⅔ cup diced green chiles
- To prepare the chicken the African way:
- Wash and season the chicken parts with 1 teaspoon salt and ½ teaspoon cayenne pepper. Put about 1 quart water into a large pot and bring to a boil. Place the chicken pieces into the boiling water. Cover, reduce heat and simmer for about 35 minutes to 45 minutes or until tender.
- Or, use a rotisserie chicken from the grocery store cut into pieces.
- Remove chicken from water and let cool about 5 minutes. Remove chicken from the bone and cut into large chunks. (This dish can be prepared either boneless or bone-in)
- Prepare Moambe sauce:
- In a large saucepan, melt the butter and sauté the onion until golden brown. Add the nutmeg, green chiles, and tomato sauce and simmer about 5 minutes. Add the chicken and simmer over low heat, covered, about 10 minutes. Stir in the peanut butter and simmer another 5 minutes. Serve with rice or couscous.
- Note: If Moambe sauce gets too thick, you may want to add water to get the desired consistency. You can use the water the chicken was boiled in to enhance the flavor.