Poulet au Gingembre à la Gabonaise

Background

Rooted in coastal Central Africa and popular across Gabon’s bustling markets and home kitchens, this soulful stew balances the fiery perfume of fresh ginger with succulent chicken. A savory base of slowly sweated onion, ripe tomato, and fragrant garlic shimmers in rich palm oil, brightened by a touch of chili and the citrus lift of lemon. Gentle simmering in chicken stock under a soothing bay leaf with a whisper of thyme creates a velvety sauce that’s perfect for spooning over staples like rice or alongside golden plantains.

Ingredients

• 1 whole chicken (about 1.2–1.5 kg), cut into serving pieces
• 8–10 cm fresh ginger, peeled and grated
• 4 cloves garlic, minced
• 2 medium onion, thinly sliced
• 2 ripe tomato, chopped
• 1 fresh chili, sliced (adjust to taste)
• 1 lemon, juiced
• 3 tbsp palm oil
• 1 cup warm chicken stock
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 2 scallions, finely sliced
• 2 tbsp chopped parsley
• Steamed rice or fried plantains, for serving

Preparation

1. Marinate: In a bowl, combine the chicken with the juice of the lemon, half the grated ginger, half the minced garlic, the salt, the black pepper, and the thyme. Toss well, cover, and chill for 30 minutes.
2. Prep aromatics: Slice the onion, chop the tomato, and thinly slice the chili. Finely cut the scallions and the parsley; set aside.

Cooking Process

1. Heat the palm oil in a heavy pot over medium heat until shimmering, then brown the marinated chicken in batches until lightly golden, about 8 minutes total. Transfer the pieces to a plate, leaving the flavored fat in the pot.
2. Add the onion and cook, stirring, until translucent, about 5 minutes. Stir in the remaining grated ginger, the remaining minced garlic, and the sliced chili; cook just until fragrant, about 1 minute.
3. Stir in the chopped tomato and cook until it breaks down into the base, about 3 minutes.
4. Pour in the warm chicken stock, add the bay leaf, then return the browned pieces. Bring to a gentle simmer, cover, and cook until tender and glossy, about 20 to 25 minutes, adjusting heat to maintain a slow bubble.
5. Uncover to reduce slightly if needed. Taste and adjust the salt and the black pepper. Stir in the scallions and the parsley, remove the bay leaf, and rest off heat for 5 minutes.

Serving and Enjoyment

Ladle into warm bowls and pair with steamed rice or crisp plantains. Finish with a bright squeeze of lemon. The lively hum of ginger playing against the richness of palm oil makes every bite deeply comforting; spoon extra sauce over the rice or tuck it alongside the plantains for a complete Gabonese-style feast.