Chicken Palm Nut Sauce

Name: Chicken Palm Nut Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Bénin
Ingredients: 700 g raw chicken thigh meat, skinless and boneless; 300 g ready-to-use palm fruit pulp, unsalted; 400 g tomatoes; 150 g onion; 10 g garlic; 10 g olive oil; 300 ml water; 4 g salt; 1 g fresh chili

Chicken Palm Nut Sauce: a domestic version with weighed ingredients and detailed preparation.

Ingredients

700 g raw chicken thigh meat, skinless and boneless
300 g ready-to-use palm fruit pulp, unsalted
400 g tomatoes
150 g onion
10 g garlic
10 g olive oil
300 ml water
4 g salt
1 g fresh chili

Preparation

Prepare the ingredients by edible weight. Mince the onion, chop the garlic, and cut the tomatoes.

Sauté the onion in oil for 5 minutes over moderate heat. Add the garlic, tomatoes, and chili, then cook for another 5 minutes.

Add the chicken cut into pieces and brown for 5 minutes, stirring. Use a separate cutting board for raw poultry and do not wash it.

Pour in the water and the ready-to-use palm fruit pulp. Simmer for about 25 minutes, until the chicken reaches 74 °C internally.

Add the salt and reduce uncovered if necessary. Serve hot; side dishes are counted separately.