Poulet Nyembwe

Ingredients

• 1 whole chicken (about 3 lb), cut into 8 pieces
• 1 can (14 oz) palm nut cream concentrate (sauce graine)
• 2 cups water
• 2 medium onions, thinly sliced
• 3 cloves garlic, minced
• 2 ripe tomatoes, chopped
• 1 Scotch bonnet or habanero pepper, left whole
• 1 chicken bouillon cube
• 2 tbsp vegetable oil
• Salt and black pepper to taste

Before you cook

• Pat the chicken pieces dry and season with salt and pepper.
• Thinly slice the onions.
• Chop the tomatoes.
• Mince the garlic.

Steps

1. Heat the oil in a large heavy pot over medium-high heat.
2. Brown the chicken pieces on all sides, about 8 minutes, then remove them to a plate.
3. Add the onions to the same pot and cook until soft, about 6 minutes.
4. Stir in the garlic and cook for 1 minute.
5. Add the chopped tomatoes and cook until they break down, about 5 minutes.
6. Whisk the palm nut cream concentrate into the water until smooth.
7. Pour the palm nut mixture into the pot.
8. Return the browned chicken to the pot along with the whole Scotch bonnet and bouillon cube.
9. Bring the sauce to a gentle simmer.
10. Cover and simmer for 40 minutes, stirring occasionally so the sauce doesn't stick.
11. Uncover and simmer for another 15 minutes until the sauce thickens and turns deep orange-red.
12. Remove the whole pepper if you want a milder dish.
13. Taste and adjust the salt.
14. Serve hot over steamed white rice or with boiled plantain.