Poulet Nyembwe

Name: Poulet Nyembwe
Ingredients: 1.5 lbs Chicken breast; 1 cup Palm nuts; 2 medium Onion; 2 tbsp Tomato paste; 1/4 cup Vegetable oil; 1 tsp Salt; 1 tsp Black pepper; 3 cloves Garlic; 1-inch piece Ginger

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipestraditionalromanticFooddrinks

Nutrition (per serving)

900Calories

90 gProtein

40 gCarbs

30 gFat

8 gSugar

1000 mgSalt

Ingredients

1.5 lbs Chicken breast
1 cup Palm nuts
2 medium Onion
2 tbsp Tomato paste
1/4 cup Vegetable oil
1 tsp Salt
1 tsp Black pepper
3 cloves Garlic
1-inch piece Ginger

Method

Heat oil in a large pot over medium heat until shimmering, about 2 minutes, then add onion and cook stirring occasionally until translucent, 5–6 minutes.
Add garlic and ginger and cook for 1 minute, stirring constantly, until fragrant.
Add chicken breast and cook until browned on all sides, about 5–6 minutes, then remove from pot and set aside.
Add palm nuts, tomato paste, salt, and black pepper to the pot, stirring to combine, then cook for 2–3 minutes, stirring constantly, until the mixture is fragrant and slightly darkened.
Add 4 cups of water to the pot and bring to a boil, then reduce the heat to low and simmer, covered, for 20–25 minutes, or until the chicken is cooked through and the soup has thickened slightly.
Remove the pot from the heat and let it cool slightly, then stir in the cooked chicken and serve hot, garnished with chopped fresh herbs, if desired.
Serve the Poulet Nyembwe with a side of crusty bread or over rice, and pair with a refreshing drink, such as a glass of chilled white wine or a sparkling glass of ginger beer.