Chicken Palava Recipes

CHICKEN PALAVA

Steps:

• In a bowl, combine garlic and chicken. Add salt and pepper.
• Melt the butter in a pan and sauté the chicken over low heat, turning the pieces over. Set aside.
• In a saucepan, heat the oil. Sauté the onions and tomatoes over medium / high heat for 5 minutes, until they soften.
• Reduce heat and add peanut butter and half of the chicken stock. Stir well.
• Cook for 3 minutes, stirring constantly to prevent the peanut butter from burning, then pour the remaining broth, thyme, ginger, spinach, Jew's mallow, ground peanuts and chili pepper. Add salt and pepper.
• Add the chicken to the mixture and cook over medium heat for about 20 minutes. If necessary, increase the heat toward the end to reduce the liquid.
• Sprinkle with pumpkin seeds before serving.

PALAVER CHICKEN

Steps:

• cut chicken into thin slices, place in a bowl and stir in garlic and a little salt and pepper.
• melt the butter in a large frying pan and fry the chicken over medium heat, turning once or twice to brown evenly.
• transfer to a plate using a slotted spoon and set aside.
• heat the oil in a large pan and fry the onion and tomatoes over high heat for 5 minutes, till soft.
• reduce the heat, add the peanut butter and half of the stock and blend together well.
• cook for 4-5 minutes, stirring all the time to prevent the peanut butter burning, then add the remaining stock, thyme, spinach, chili and seasonings.
• stir in the chicken slices and cook over medium heat for 10-15 minutes till chicken is cooked through.
• pour the chicken mixture into a warmed serving dish and serve with boiled yams and/or rice.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm.
• Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp cajun seasoning.
• In a large non-reactive skillet*, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and saute until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.
• In the same skillet over medium heat, saute the butter and garlic for 30-60 seconds or until the garlic is fragrant. Add the diced tomatoes and saute another 2 minutes.
• Add in the heavy whipping cream, remaining cajun seasoning, and parmesan cheese, and bring to a simmer. Season to taste if needed.
• Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through. Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.

SPICY AFRICAN CHICKEN STEW

Steps:

• Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.
• Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan.
• Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.

EASY PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.