Gabonese Nyembwe Chicken with Spinach

Ingredients

• 1 1/4 lb bone-in chicken thighs
• 1 cup palm nut cream or 1/2 cup red palm oil with 1 can coconut milk
• 6 cups chopped spinach
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 ripe tomatoes, diced
• 1 red chili, minced
• 2 cups chicken stock
• 1 1/2 cups rice, for serving
• 1 lemon, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Season the chicken with salt and pepper. Heat the oil in a heavy pot over medium-high heat and brown the thighs skin side down for 6 minutes, then 4 minutes on the other side. Lift them out.
3. Lower the heat, add the onion, and cook for 8 minutes until soft and golden, scraping up the browned residue, then add the garlic, ginger, and chili for 30 seconds.
4. Add the tomatoes and cook for 8 minutes, until they collapse and the oil separates at the edges of the pan.
5. Return the chicken with the stock, cover, and simmer over low heat for 25 minutes, until the meat is tender and reaches 165F (74C).
6. Stir in the palm nut cream, or the palm oil and coconut milk, and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens and a slick of red oil rises to the surface.
7. That rising oil is the sign the nyembwe sauce is ready; before it appears the sauce still tastes raw and thin.
8. Fold in the spinach and cook for 3 minutes, just until wilted, then season with salt and lemon and serve over the rice with the cilantro and lemon wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.