Gabon : Poulet au Gnemboue

CLICK HERE FOR THE RECIPE I USED

Poulet au Gnemboue is essentially chicken with a sauce made from macadamia or hazelnuts.

I used both macadamia and hazelnuts in the sauce. I did have to roast them myself because I could not find roasted unsalted versions of either at the store. Luckily, it was an easy enough process, I just tossed them in the oven for a little bit. A blender was needed to pulverize the roasted nuts to make the sauce and my Ninja did a great job of it!

The sauce also includes chicken stock, scallions, a small amount of chili powder, salt, and pepper. There really aren't a lot of ingredients in this recipe and I expected the sauce to end up being very bland. It was not bland at all, thankfully. It was actually quite good! I was very liberal with the salt and pepper and I think that was key in making it flavorful. I also used boneless skinless thighs which would impart flavor and not dry out during the cooking process.

I ate this over rice and it was good. Really, it was much better than I thought it would be going in and I would definitely eat it again!