Angolan Moamba De Galinha (Chicken in Moamba Sauce) Recipe

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Angolan Moamba De Galinha (Chicken in Moamba Sauce) Recipe

Angolan Moamba De Galinha (Chicken in Moamba Sauce) Recipe

October 29, 2016

Tender chicken slowly simmered in a flavoursome and rich palm oil sauce

Mix the lemon juice and 1 tablespoon of olive oil with the spices - paprika, garlic, cayenne pepper, salt and pepper,. Coat the chicken with the marinade and allow to marinate for 15 - 30 minutes.

Add 1 tablespoon of olive oil and 1 heaped tablespoon of palm oil to a pan. When hot, fry the chicken till brown for about 2 - 3 minutes per side. Remove and set aside.

In the same pan, add the remaining 2 tablespoons of palm oil and 1 tablespoon of olive oil, and fry the chopped onions for a few minutes. Then add the chopped tomatoes and fry for a further 3 minutes. Add the chicken stock, and bay leaves and bring to a boil. Add the chicken to the pot and season to taste with some salt and pepper.

Reduce the heat to medium and allow the sauce to simmer covered for 60 minutes.

Preparation Time

Prep Time: 30 minutes
Cook Time: 60 minutes
Passive Time:

Ingredients

4 chicken legs (each halved into thighs and drumsticks)
1 juice of one lemon (or 3 tablespoons of lemon juice)
2 tsp paprika (smoked)
1 clove garlic
1 tsp cayenne pepper
1 scotch bonnet
3 heaped tbsp palm oil (approx 50g - 60g)
3 tbsp olive oil (extra virgin)
2 tomatoes (roughly chopped)
100 ml bouillon
1 onion (finely chopped)
1 tbsp tomato concentrate
4 bay leaves
1 pinch salt (to taste)
1 pinch black pepper (to taste)

Nutritional Info

Calories - 519, Carbohydrate - 14, Protein - 27, Fat - 39, Saturated_fat - 13, Polyunsaturated_fat - 6, Monounsaturated_fat - 18, Cholesterol - 91, Sodium - 5913, Potassium - 452, Fiber - 2, Sugar - 4, Vitamin_a - 36, Vitamin_c - 59, Calcium - 2, Iron - 11

Tip

- Lemon Juice is an acid, and so, for the chicken marinade, place the olive oil and lemon juice in a small covered bowl and shake vigorously to emulsify the oils with the acid. Alternatively, you can use a blender.
- Use a non-reactive container for the marinating. I prefer glass bowls, but stainless steel or re-sealable zip lock bags will do just fine. Do not use aluminium bowls as aluminium reacts with acids and will change the colour and flavour of your food...NOT GOOD!