Chicken dish with Moambé sauce

Moambe chicken stew

600 g boneless chicken meat
1-2 onions
1 tea cup tomato juice or canned tomatoes
3 tablespoons peanut butter
1 green chili pepper
2-3 tablespoons palm oil or a mixture of butter and sunflower oil
¼ teaspoon nutmeg
½ teaspoon cayenne
1 teaspoon salt

1 tea cup rice or couscous
2 bay leaves
black pepper
2 tablespoons butter

Cut the chicken meat into pieces and boil it in salted water. Boil the rice in the chicken broth in a ratio of 1:2 ½. Put the bay leaves and the black pepper into the broth as well. At the end add the butter.

Cut the onion and the green chili pepper into small cubes and fry them in the oil until they soften. Add the nutmeg, cayenne and the tomatoes. Cook until it thickens. Add the boiled chicken and then the peanut butter. If the sauce is too thick add some more of the broth. Serve garnished with rice or couscous.

Moambe chicken stew