Middle Eastern Recipes > Poultry > Poulet Nyembwe >
Poulet Nyembwe
Comorian stewed palm chicken
2 LBS boneless & skinless chicken breasts or thighs, cut into bite-sized pieces
1 onion, finely chopped
1 ripe tomato, chopped
20 okra, chopped
2 garlic cloves, finely chopped
1 hot chili, chopped
Oil for frying
Salt, black pepper & cayenne pepper to taste
2 C Nyembwe Sauce
1 C water
Heat oil in a large skillet; add chicken, onion, tomato, okra, garlic and chili. Cook until chicken pieces are browned on all sides. Reduce heat; add salt, black pepper, cayenne pepper, water and Nyembwe Sauce. Simmer on low heat for about one hour. Stir before serving.
Similar recipe: Poulet de Comores (Comorian Chicken).
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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