Poulet Nyembwé de Libreville (Gabon’s National Smoked/Seared Chicken in Velvety Palm Cream) – Authentic Gabon Recipe

Ingredients for Poulet Nyembwé de Libreville (Gabon’s National Smoked/Seared Chicken in Velvety Palm Cream) (4 Servings)

• 1.25 lbs (or 2.5 cups) seared smoky-spiced chicken thighs, prepped into bite-sized pieces
• 1.5 cups steamed white rice or plantains, washed and trimmed
• 1 cup wilted greens
• 1 medium onion and 3 cloves garlic, finely minced with rich red palm nut cream (nyembwé)
• 1.5 tbsp traditional Gabon seasoning (garlic, ginger, onions, hot chili)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared smoky-spiced chicken thighs for 5 minutes.
2. Add minced onion, garlic, rich red palm nut cream (nyembwé), and garlic, ginger, onions, hot chili, stirring for 2 minutes until deeply aromatic.
3. Add steamed white rice or plantains and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in wilted greens right before serving warm.