Chicken Palava Recipes

PALAVER CHICKEN

Palaver Chicken image

From the Food and Cooking of Spain, Africa and the Middle East. Reportedly the name of this dish came from all of the arguments that surrounded the right way to cook it. Can also be made with beef or fish or a different type of green vegetable.

Provided by pattikay in L.A.

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs boneless skinless chicken breasts
2 garlic cloves, crushed
2 tablespoons butter
2 tablespoons vegetable oil
1 onion, finely chopped
4 tomatoes, chopped
2 tablespoons peanut butter
2 1/2 cups chicken stock
1 teaspoon dried thyme
8 ounces frozen chopped spinach, thawed and squeezed dry
1 chili pepper, seeded and chopped
salt
pepper

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.

Nutrition Facts : Calories 458.3, Fat 21.3, SaturatedFat 6.6, Cholesterol 118.5, Sodium 453.2, Carbohydrate 18.6, Fiber 4.4, Sugar 8.6, Protein 49.1

CHICKEN PALAVA

Chicken Palava image

Chicken palava is a Liberian recipe of chicken in a sauce that combines mainly green vegetables, often spinach and okra, but mlokhia is sometimes added too.

Provided by Vera Abitbol

Categories Main Course

Time 1h5m

Number Of Ingredients 17

Ingredients

4 chicken breasts (, cut into strips)
3 cloves garlic (, crushed)
2 tablespoons butter
2 tablespoons peanut oil ((or palm oil))
2 scallions (, thinly sliced)
4 tomatoes (, peeled, seeded and chopped)
2 tablespoons peanut butter
2½ cups chicken stock
1 sprig thyme
½ teaspoon ground ginger
½ lb spinach (, chopped)
½ lb Jew's mallow ((mlokhia))
1 green chili pepper (, seeded and minced)
2 tablespoons peanuts (, coarsely ground)
2 tablespoons pumpkin seeds
Salt
Pepper

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.

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