Poulet au Gnemboue (Chicken in Nuts)

Ingredients:

• 6 ounces palm base (or substitute palm nuts, almonds or hazelnuts)
• 1 1/2 cups water
• 1/2 tsp cayenne pepper
• 1/4 tsp black pepper
• 1 tsp salt
• 1 clove garlic, crushed
• 3 green onions, sliced thinly
• 1 2-lb chicken, cut into pieces

1. Put the palm base in a large saucepan over medium heat. If you're using nuts instead of palm base, process the nuts in a food processor with the water until you get a paste, the transfer to the aforementioned saucepan.
2. Add the peppers, salt, garlic and green onions and stir to combine.
3. Now add the chicken to the saucepan. Cover and reduce heat to low.
4. Let simmer for 1 1/2 hours or until tender, adding water if necessary. Serve over rice.