Congolese Moambe Chicken with Tomatoes and Greens

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes (plus 30 minutes marinating)
• Cook Time: 55 minutes
• Total Time: 1 hour 45 minutes

Quick Ingredients

• 3 lb bone-in, skin-on chicken thighs
• 2 tsp kosher salt, 1/2 tsp black pepper
• 6 garlic cloves, minced (divided)
• 1–2 red chilies, chopped (or 1–2 tsp chili flakes)
• 3 tbsp red palm oil (plus 1 tbsp for greens)
• 1 large onion, diced
• 2 tbsp tomato paste
• 1 can (14.5 oz) crushed tomatoes
• 1 can (14 oz/400 g) palm-nut concentrate (moambe)
• 2 cups low-sodium chicken stock
• 2 bay leaves
• 8 oz baby spinach (or 12 oz chopped collards/cassava leaves)
• Cooked white rice or boiled yuca, to serve

Do This

• 1. Season chicken with salt, pepper, 2 minced garlic cloves, and half the chilies; marinate 30 minutes.
• 2. Sear chicken in 3 tbsp red palm oil over medium-high heat until browned; remove.
• 3. Sauté onion, remaining garlic, and chilies; stir in tomato paste. Add crushed tomatoes; simmer 5 minutes.
• 4. Add palm-nut concentrate, stock, bay leaves; return chicken. Simmer covered 25 minutes.
• 5. Uncover; simmer 10–15 minutes to thicken. Salt to taste.
• 6. Stir in spinach (or collards/cassava leaves) to wilt 2–5 minutes.
• 7. Serve with hot rice or boiled yuca; spoon sauce over and garnish if desired.

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Why You’ll Love This Recipe

• Deep, nutty, brick-red sauce from real palm nuts—authentic Congolese flavor at home.
• Comforting one-pot chicken stew finished with bright, silky greens.
• Flexible heat level: use mild chilies or make it fiery with Scotch bonnet.
• Meal-prep friendly: tastes even better the next day and freezes well.

Grocery List

• Produce: 1 large onion; 6 garlic cloves; 1–2 red chilies (or Scotch bonnet/habanero); 8 oz baby spinach or 12 oz chopped collards/cassava leaves; optional scallions and parsley for garnish; lime (optional)
• Dairy: None
• Pantry: Bone-in, skin-on chicken thighs; red palm oil; tomato paste; crushed tomatoes (14.5 oz); palm-nut concentrate (14 oz/400 g); low-sodium chicken stock; bay leaves; kosher salt; black pepper; long-grain rice or yuca (cassava)

Full Ingredients

Chicken & Marinade

• 3 lb (1.4 kg) bone-in, skin-on chicken thighs
• 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 garlic cloves, finely minced
• 1 small red chili, finely chopped (seeded for mild)

Moambe Sauce

• 3 tbsp red palm oil (plus 1 tbsp if needed)
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1–2 red chilies, chopped (or 1–2 tsp chili flakes), to taste
• 2 tbsp tomato paste
• 1 can (14.5 oz/411 g) crushed tomatoes
• 1 can (14 oz/400 g) palm-nut concentrate (moambe/palm butter)
• 2 cups (480 ml) low-sodium chicken stock
• 2 bay leaves
• Additional 1/2–1 tsp kosher salt, to taste

Greens to Finish

• 8 oz (225 g) baby spinach, rinsed and dried
• Optional: 1 tbsp red palm oil (if wilting greens separately)
• Alternative: 12 oz (340 g) chopped collards or cassava leaves (thaw if frozen)

To Serve (Choose One)

• Steamed long-grain rice: 1 1/2 cups uncooked rice + 2 1/4 cups water + 1/2 tsp salt
• Or boiled yuca: 2 lb yuca (cassava), peeled, cored, and cut into 3-inch chunks

Optional Garnishes

• Chopped scallions or flat-leaf parsley
• Lime wedges
• Pili-pili (chili sauce), to taste

Step-by-Step Instructions

Step 1: Season and marinate the chicken

Pat the chicken thighs dry. In a bowl, combine the chicken with 2 tsp kosher salt, 1/2 tsp black pepper, 2 minced garlic cloves, and 1 finely chopped red chili. Rub well to coat. Cover and marinate for 30 minutes at room temperature (or up to 12 hours in the refrigerator; bring to room temperature for 20 minutes before cooking).

Step 2: Sear the chicken in red palm oil

Heat 3 tbsp red palm oil in a heavy Dutch oven over medium-high heat. When shimmering, sear the chicken skin-side down until deeply browned and crisped, 4–5 minutes. Flip and brown the second side, 3–4 minutes. Work in batches to avoid crowding. Transfer browned chicken to a plate; keep the pot with drippings.

Step 3: Build the aromatic base

Reduce heat to medium. Add the diced onion to the pot and cook, stirring, until translucent and lightly golden, 5–6 minutes. Add the remaining 4 minced garlic cloves and the remaining chopped chili; cook 30–45 seconds until fragrant. Stir in the tomato paste and cook, stirring, for 1 minute to caramelize. Add the crushed tomatoes and simmer 5 minutes to slightly reduce.

Step 4: Make the moambe sauce and braise

Stir in the palm-nut concentrate, chicken stock, and bay leaves until smooth. Return the chicken (and any juices) to the pot, skin-side up. The liquid should nearly cover the meat. Bring to a gentle simmer, cover, and cook over medium-low heat for 25 minutes.

Step 5: Uncover and thicken

Remove the lid and simmer uncovered until the sauce is glossy, brick-red, and coats a spoon, 10–15 minutes. Adjust seasoning with 1/2–1 tsp kosher salt as needed. If the sauce reduces too quickly, add a splash of stock or water. Discard bay leaves.

Step 6: Wilt the greens

Stir in the spinach and cook until just wilted and silky, 2–3 minutes. For collards or cassava leaves, simmer in the sauce 5–7 minutes until tender. If you prefer, wilt greens separately with 1 tbsp red palm oil in a skillet and fold into the stew at the end.

Step 7: Cook the starch and serve

For rice: Rinse 1 1/2 cups long-grain rice until water runs clear. Combine with 2 1/4 cups water and 1/2 tsp salt in a pot. Bring to a boil, cover, reduce heat to low, and cook 15 minutes; rest 5 minutes, then fluff. For yuca: Boil 2 lb peeled, cored chunks in salted water until tender, 18–22 minutes; drain. Ladle the moambe chicken over rice or alongside yuca. Spoon extra sauce over the top and garnish with chopped scallions or parsley and lime wedges if using.

Pro Tips

• Use good-quality, sustainably sourced red palm oil and palm-nut concentrate for the best color and nutty flavor.
• Keep the braise at a gentle simmer; hard boiling can split the sauce and toughen the chicken.
• For deeper flavor, brown the tomato paste until it darkens slightly before adding tomatoes.
• Mind the stain: red palm oil can tint utensils and cutting boards—use stainless steel or dark wood where possible.
• Spice control: leave chilies whole and slit for gentle heat, or mince (and keep seeds) for a bold kick.

Variations

• Groundnut twist: Whisk 2–3 tbsp natural peanut butter into the sauce during Step 5 for a richer, slightly creamy profile (popular regional variation).
• Cassava leaf finish: Swap spinach for 12–16 oz chopped cassava leaves (thawed if frozen) and simmer 10 minutes for traditional earthier greens.
• Slow cooker: Sear chicken and sauté aromatics on the stove, then transfer to a slow cooker with liquids; cook on Low 5–6 hours. Stir in greens at the end.

Storage & Make-Ahead

Refrigerate cooled moambe chicken in an airtight container for up to 4 days; the flavors deepen overnight. Freeze up to 3 months; thaw in the refrigerator and reheat gently on the stovetop, adding a splash of water or stock to loosen. For best texture, add fresh greens when reheating rather than freezing them in the stew. Cook rice or yuca fresh, or reheat rice with a sprinkle of water covered on low heat.

Nutrition (per serving)

Approximate, without rice or yuca: 520 calories; 36 g protein; 36 g fat; 18 g carbohydrates; 780 mg sodium; 5 g sugar. Values will vary based on ingredients and portion size.