Chicken Muamba
Embark on a culinary journey to Central Africa with this rich and flavorful Chicken Muamba recipe, a beloved dish that showcases the vibrant flavors of the region. Tender, marinated chicken is simmered to perfection in a creamy peanut sauce infused with aromatic garlic, ginger, and chili powder, creating a hearty and comforting meal. Traditional ingredients like palm oil and optional okra add authentic depth, while a hint of leafy greens like spinach or collard greens lends balance and freshness. Serve this crowd-pleaser alongside steamed rice or fufu for an irresistibly satisfying dish that's perfect for weeknight dinners or special occasions. With just 20 minutes of prep time and simple cooking techniques, Chicken Muamba brings the warmth and soul of African cuisine straight to your table.
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Recipe Information
Ingredients
- 1 whole Chicken (cut into pieces, skin-on preferred)
- 2 tablespoons Lemon juice
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Palm oil (or vegetable oil as a substitute)
- 1 large Onion (finely chopped)
- 4 Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 4 medium Tomatoes (diced)
- 1 cup Peanut butter (unsweetened)
- 2 cups Chicken stock
- 1 cup Okra (sliced, optional)
- 1 teaspoon Chili powder (adjust to taste)
- 2 Bay leaves
- 1 cup Spinach or collard greens (chopped)
- Rice or fufu (for serving)
Instructions
Clean the chicken pieces thoroughly and pat dry. Rub with lemon juice, salt, and black pepper. Let it marinate for 15 minutes.
Heat the palm oil in a large pot over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Stir in the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down into a sauce.
Add the peanut butter to the pot, followed by the chicken stock. Stir well to create a smooth, creamy sauce.
Return the browned chicken pieces to the pot and add the chili powder, bay leaves, and optional sliced okra. Stir to coat everything in the sauce.
Cover the pot, lower the heat, and simmer for 35-40 minutes, stirring occasionally to prevent sticking. Cook until the chicken is tender and infused with the sauce.
Add the chopped spinach or collard greens to the pot, stirring them into the sauce. Cook for an additional 5 minutes until wilted.
Taste the sauce and adjust seasoning with more salt or chili powder if necessary.
Serve the Chicken Muamba hot, accompanied by steamed rice or fufu for an authentic experience.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.9 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1202 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
