Nyembwe- Gabon

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It’s 80 degrees in October. I don’t care, I’m making stew. It was a good stew! Really simple to make, and it has pine nuts. I’m into whatever has pine nuts. Does anyone know if they actually come from pine trees like pinecones, or are they just imposters, like pineapples? I don’t know. I just like eating entire bags.

 

INGREDIENTS

 

1 chicken breast

2 tomatoes

1 onion

1 head of garlic

8.5 oz chicken broth

1 vegetable bouillon cube (I discovered these when I was making a stew for Chad a few months back. Changed my life)

2 oz thyme

1 dried chili pepper

3 tablespoons pine nuts (I forgot this. Oops)

 

Start by heating up some oil in a pan.  Cube and throw in the chicken,

and crumble in the bouillon cube.

Sear them over high heat- you just want to get some color on them, you don’t need to worry about them being cooked through. Remove them to a bowl or plate (I personally get a huge kick from using stainless steel bowls for everything. Makes me feel professional),

and then deglaze the pan with some vegetable broth. You only need to pour in about a tablespoon- you really just want to let the liquid reduce into a flavorful glaze.

Pour the liquid into a cup, and set it aside.

Scrape the bottom with a spatula to get some of the dark specks, that’s where all the flavor is!

Now chop up the veggies. Don’t turn the heat off under the pot! Keep it on low, and right before you throw in the veggies, turn the heat to high. You want the pan to be screaming hot!

Stir around the veggies, and let them get nicely blackened.

Remove them from the pan,

and deglaze it one more time. I love deglazing. There’s something about the sizzle and smoke that’s very entertaining!

By now, we’re done deglazing.

Put the pine nuts in a mortar and pestle, and crush them up just a bit. Could you get the same result by chopping them? Yes! Would it be as much fun? No!

Now throw the chicken, veggies, pine nuts, broth, and thyme into the pot.

Bring it to a boil,

and then reduce the heat to low, put a lid on it, and let it cook for about 3 hours. Stir it occasionally to prevent sticking. By the time it’s done, it will be dark, flavorful, and nicely mushy. Serve it with rice, crackers, or on it’s own!

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