Poulet Moambe

Season the chicken pieces with salt, pepper, and lemon juice, rubbing the seasoning into the meat thoroughly. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat and brown the chicken on all sides until golden. Remove and set aside.

In the same pot, saute the chopped onions over medium heat for five minutes until softened and translucent. Add the minced garlic and cook for another minute, stirring to prevent burning and to release the aromatic oils.

Add the chopped tomatoes to the pot and cook for eight minutes, stirring occasionally, until they break down into a thick, concentrated sauce. The tomatoes should lose most of their moisture and become a rich, jammy base.

Dissolve the palm butter concentrate in the three cups of warm water, stirring vigorously until smooth and free of lumps. Pour this mixture into the pot with the tomato-onion base and stir well to combine into a uniform orange sauce.

Return the browned chicken pieces to the pot and add the whole scotch bonnet peppers and bay leaves. Bring to a gentle simmer, then reduce the heat to low, cover partially, and cook for forty-five minutes, stirring occasionally.

Check the chicken for doneness by ensuring the meat pulls easily from the bone. The moambe sauce should be thick and rich with a layer of palm oil glistening on the surface. Remove the bay leaves and whole peppers before serving.

Taste the sauce and adjust seasoning with salt and lemon juice as needed. Serve the moambe chicken hot over steamed white rice, fufu, or alongside chikwanga, spooning the rich palm butter sauce generously over everything.