Poulet Nyembwe with Plantains

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces 1.5 kg (3.3 lbs) chicken pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240 ml) palm nut cream 1 cup (240 ml) palm nut cream
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 ripe plantains, sliced 2 ripe plantains, sliced

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 8g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces with the paprika, curry powder, thyme, salt, and black pepper. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the marinated chicken pieces to the pot and cook until they are browned on all sides.
4. 4.
   Stir in the diced tomatoes and cook for another 2 minutes.
5. 5.
   Pour in the palm nut cream and chicken broth. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the pot, and let the chicken simmer in the sauce for about 45 minutes, or until the chicken is cooked through and tender.
7. 7.
   While the chicken is simmering, heat a separate pan over medium heat and add a little oil. Fry the plantain slices until they are golden brown on both sides.
8. 8.
   Serve the Poulet Nyembwe hot, garnished with the fried plantains. It pairs well with steamed rice or fufu.

Treat your ingredients with care...

• Palm nut cream — If palm nut cream is not available, you can substitute it with a combination of coconut milk and peanut butter for a similar creamy texture and flavor.
• Plantains — Choose ripe plantains with black spots on the skin for a sweeter taste. If you can't find plantains, you can use ripe bananas as a substitute.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the sauce.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the pot during the last few minutes of cooking.
• Serve the Poulet Nyembwe with a side of sautéed greens, such as collard greens or spinach, to add freshness to the meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Adjust the seasoning according to your taste preferences by adding more salt, pepper, or spices.

Serving advice

Serve the Poulet Nyembwe hot, accompanied by steamed rice or fufu. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Present the Poulet Nyembwe in a large serving dish, allowing the golden chicken pieces to be showcased in the creamy sauce. Arrange the fried plantains around the edges of the dish for an attractive presentation.