Moi Moi Stuffed Chicken


Embark on a culinary adventure with Moi Moi Stuffed Chicken, a creative fusion that marries the rich flavors of traditional Nigerian Moi Moi with succulent chicken. This dish offers a unique taste experience, where the smooth, bean-based Moi Moi complements the tender chicken, creating a symphony of flavors.

Moi Moi Stuffed Chicken

Preparation and Cooking Times

  • Preparation Time: 45 minutes (including Moi Moi preparation)
  • Cooking Time: 1 hour 15 minutes
  • Total Time: 2 hours

Servings and Serving Size

  • Servings: 4
  • Serving Size: 1 chicken breast with stuffing per person

Nutritional Profile (per serving)

  • Calories: 520 kcal
  • Protein: 40 g
  • Carbohydrates: 30 g
  • Fat: 25 g
  • Saturated Fat: 6 g
  • Cholesterol: 120 mg
  • Sodium: 500 mg
  • Fiber: 5 g


  • Chicken breasts, boneless and skinless: 4 (about 800 g or 1.8 lbs)
  • For Moi Moi:
  • Black-eyed peas, peeled and blended: 200 g (7 oz)
  • Onion, chopped: 1 medium
  • Red bell pepper, blended: 1
  • Scotch bonnet pepper, blended: 1 (optional)
  • Vegetable oil: 2 tbsp (30 ml or 1 oz)
  • Crayfish powder: 1 tsp
  • Bouillon cube: 1
  • Salt and pepper: To taste
  • Olive oil: For cooking

Method of Preparation

  1. Prepare Moi Moi Mixture: Blend black-eyed peas with onion, bell pepper, scotch bonnet (if using), vegetable oil, crayfish powder, bouillon cube, salt, and pepper to form a smooth paste.
  2. Cook Moi Moi: Pour mixture into molds or ramekins and steam for 30 minutes until set.
  3. Stuff the Chicken: Slice a pocket into each chicken breast. Stuff with cooked Moi Moi. Secure with toothpicks.
  4. Cook the Chicken: Preheat the oven to 180°C (350°F). In a pan, sear the stuffed chicken breasts on both sides. Transfer to the oven and bake for 35-40 minutes.
  5. Serve: Let the chicken rest for a few minutes, then serve.

Tips for Culinary Success

  • Moi Moi Consistency: Ensure the mixture is not too runny for effective stuffing.
  • Secure the Stuffing: Use toothpicks to keep the stuffing inside while cooking.
  • Rest Before Serving: Allowing the chicken to rest ensures the juices redistribute.

Frequently Asked Questions (FAQs)

Can I make Moi Moi in advance?

Yes, it can be made a day ahead and refrigerated.

What if I don’t have crayfish powder?

Substitute with shrimp powder or omit it.

How do I know when the chicken is done?

The internal temperature should reach 165°F (75°C).