Palm Oil Stewed Chicken with Njama Njama Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Tender chicken pieces slowly stewed in rich red palm oil with aromatic spices, served alongside sautéed Njama Njama leaves for a traditional Cameroonian delight. This african-inspired chicken ready in about 60 minutes pairs chicken thighs, bone-in and skin-on, red palm oil, large onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1/4 cup red palm oil
• 1 large onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 3 medium fresh tomatoes, diced
• 1 pepper scotch bonnet pepper, finely chopped
• 1 tsp thyme, dried
• 1 tsp curry powder
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup water
• 4 cups Njama Njama greens (or substitute with kale), chopped
• 2 tbsp vegetable oil
• 1 small onion, sliced thin

Instructions

1. Step 1: Rinse and pat dry 2 lbs chicken thighs. Heat 1/4 cup red palm oil in a heavy pot over medium heat until shimmering. Add 1 large finely chopped onion, 4 minced garlic cloves, and 1 tbsp grated ginger; sauté for 3-4 minutes until fragrant and onions are translucent.
2. Step 2: Stir in 3 diced fresh tomatoes and 1 finely chopped scotch bonnet pepper, cooking for 5 minutes until the tomatoes break down and the mixture thickens.
3. Step 3: Add the chicken pieces to the pot, coating them in the sauce. Sprinkle 1 tsp dried thyme, 1 tsp curry powder, 1 1/2 tsp salt, and 1/2 tsp black pepper evenly over the chicken. Pour in 1 cup water, bring to a simmer, cover, and cook for 35 minutes until the chicken is tender and the sauce is rich.
4. Step 4: While chicken stews, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 small thinly sliced onion and sauté for 2 minutes until soft.
5. Step 5: Add 4 cups chopped Njama Njama greens to the skillet, stirring frequently for 5-6 minutes until the leaves are wilted but still vibrant green. Season lightly with salt if desired.
6. Step 6: Serve the palm oil stewed chicken hot with the sautéed greens alongside for a comforting and authentic Cameroonian meal.