Skip to content

Meat, Africa and overseas

Chicken moambe with rice

Chicken moambe with rice is a Central African stew of chicken thighs simmered in a palm fruit and peanut butter sauce. For 4 people, it takes 75 minutes and medium skill, at about €3.90 per person. The trick is stirring in the peanut paste at the very end so the sauce stays smooth instead of catching on the bottom.

Tonight, a big Central African dish, chicken moambe, simmered in a rich palm and peanut sauce, served with rice.

Chicken moambe with rice
Total time
1 h 15
Difficulty
Medium
Cost per person
€3.90
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Chicken moambe is a thick, orange red sauce that coats the chicken and rice without ever feeling heavy. The palm fruit pulp gives it a faintly fruity taste and a deep color, while the peanut butter rounds everything out into a silky texture that clings to every grain of rice. A whole chile infuses just enough warmth without ever burning your mouth.

This is a dish to make when you have a bit of time ahead, a Sunday or a weeknight when you want to break from the usual routine. Chicken thighs simmered slowly turn fall apart tender, which wins over kids who turn their noses up at dry meat. Served straight from the pot at the center of the table, it's also an easy dish to share with friends.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Pantry

  • Canned palm fruit pulp 400 g
  • Plain peanut butter 4 tbsp
  • Crushed tomatoesoften in the pantry 200 g
  • White riceoften in the pantry 320 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Chile pepper 1

Allergens Peanuts

The step by step recipe

  1. Brown the chicken in a Dutch oven with the onions and garlic. 10 min

    Color the skin well, it adds flavor to the sauce.

  2. Add the tomatoes, the palm fruit pulp diluted in half a liter of water, the chile, salt and pepper. 5 min

    If you can't find palm fruit pulp, use tomato paste and paprika instead.

  3. Cover and simmer over low heat until the chicken is tender. 40 min

    The sauce should barely simmer, so the meat stays tender.

  4. Dilute the peanut butter with a bit of the hot sauce, then stir it into the pot and let it thicken. 10 min

    Stir often so the peanut paste doesn't catch on the bottom.

  5. Cook the rice in salted water and serve it with the chicken moambe. 11 min

    Keep some sauce aside to spoon over the rice.

Our tips to get it right

  • Pick chicken thighs with the skin on, it holds up better during long cooking and enriches the sauce with fat and flavor.
  • If your sauce looks too thin after simmering, let it cook uncovered for a few more minutes before adding the peanut butter.
  • Taste the sauce before serving and adjust the salt, palm pulp and peanut butter can both be fairly bland on their own.

The variations

  • Swap the chicken thighs for boneless thigh fillets for a faster cook and easier serving for kids.
  • For a vegetarian version, replace the chicken with pan seared eggplant and sweet potato chunks, then simmer them in the same sauce.
  • For kids sensitive to spice, skip the chile before simmering or use a mild pepper just for flavor without the heat.

What to serve it with

  • Fried plantains
  • Garlic sauteed green peas
  • Hibiscus or ginger juice

Storage

Chicken moambe keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the rice. Reheat gently on the stove with a splash of water to loosen the sauce.

Questions about this dish

Can I substitute the palm fruit pulp?

Yes, if you can't find palm fruit pulp, use tomato paste mixed with a bit of paprika and oil. The flavor will be different, but the sauce stays rich and colorful.

Does the peanut butter need to be a special kind?

Use plain peanut butter with no added sugar or chunks for a smooth sauce. Sweetened versions throw off the balance of the dish.

Can this dish be made ahead?

Yes, chicken moambe actually tastes better reheated the next day, once the sauce has had time to deepen. Cook the rice fresh so it stays fluffy.

How do I adapt this recipe for young kids?

Skip the chile before simmering and mash a bit of sauce into the rice for toddlers. The tender meat is easy to cut with a fork.

How long does it take to make a chicken moambe with rice?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken moambe with rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken moambe with rice cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains peanuts. Always check the labels of the products you buy.

African and overseas cuisines

See all

Chicken recipes

See all