Muamba de Galinha

Instructions

1. 1 Season the chicken pieces generously with salt, pepper, and the juice of one lemon, rubbing the seasoning into the skin. Let the chicken marinate at room temperature for 20 minutes while you prepare the vegetables. The lemon helps tenderize the meat and adds a bright note that balances the richness of the palm oil.
2. 2 Heat 3 tablespoons of red palm oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the oil is hot and fragrant. Working in batches to avoid crowding, sear the chicken pieces skin-side down for 4-5 minutes until they develop a deep golden-brown crust. Turn and brown the other side for 3 minutes. The palm oil will give the chicken a beautiful reddish-golden color. Remove the browned chicken pieces and set aside on a plate.
3. 3 Reduce the heat to medium and add the remaining tablespoon of palm oil. Add the sliced onions to the pot and cook for 6-8 minutes, stirring occasionally, until they soften and turn translucent. Add the minced garlic and cook for 1 minute until fragrant. Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down into a thick, pulpy sauce and the raw tomato smell dissipates.
4. 4 Return the chicken pieces to the pot, nestling them into the tomato-onion sauce. Add the butternut squash cubes and 1 cup of water or chicken stock. Add the whole or sliced hot chilies according to your heat preference. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the squash is tender and the chicken is cooked through, with juices running clear when pierced.
5. 5 Add the sliced okra to the pot and stir gently. Continue simmering uncovered for 10-12 minutes until the okra is tender and has released its natural mucilage, which helps thicken the sauce to a luscious, slightly viscous consistency. The sauce should be rich, deeply colored from the palm oil, and aromatic with garlic and chili. Taste and adjust the seasoning with salt and pepper.
6. 6 Serve the muamba de galinha in a large, deep serving bowl with the chicken pieces arranged on top of the sauce, garnished with fresh cilantro. Accompany with a generous mound of freshly made funje (cassava porridge), which serves as the traditional starch for soaking up the rich, spicy palm oil sauce. The combination of the mild funje with the bold, complex flavors of the muamba is the cornerstone of Angolan cuisine.