Angolan Moamba De Galinha (Chicken in Moamba Sauce) Recipe
Angolan Moamba De Galinha (Chicken in Moamba Sauce) Recipe
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Tender chicken slowly simmered in a flavoursome and rich palm oil sauce
Servings Prep Time
4 people 30 minutes
Cook Time
60 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
60 minutes
Angolan Moamba De Galinha (Chicken in Moamba Sauce) Recipe
Angolan Moamba De Galinha (Chicken in Moamba Sauce) Recipe
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Tender chicken slowly simmered in a flavoursome and rich palm oil sauce
Servings Prep Time
4 people 30 minutes
Cook Time
60 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
60 minutes
Ingredients
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Reduce the heat to medium and allow the sauce to simmer covered for 60 minutes.
Recipe Notes
  • 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!