Poulet moambé

Method 7 steps

1. 1

   Rub the chicken with salt, pepper, garlic and lemon juice and leave it twenty minutes.

2. 2

   Brown the chicken in oil on all sides and lift it out.

3. 3

   Fry the onion with the ginger until soft, add the palm pulp and let it down with a cup of water.

4. 4

   Cook the sauce twenty minutes, stirring, until a layer of red oil rises to the surface.

5. 5

   Return the chicken, add the aubergine and the whole pili-piri and stew thirty minutes.

6. 6

   Stir in the spinach for the last five minutes and remove the chilli.

7. 7

   Serve with rice or with fufu made from cassava.