Best Palaver Chicken 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

PALAVER

Palaver image

This can be used as a sauce for meats, or even vegetables, it works wonderfully on its own as a side dish. Try dipping corn dodgers (recipe also posted) into this!

Provided by skat5762

Categories Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs fresh spinach
1/4 cup peanut oil
1 large onion
8 cloves
1 teaspoon minced fresh ginger
1/2 cup tomato sauce
1/8 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
sea salt

Steps:

Rinse the spinach thoroughly; stem and tear into 3-inch pieces.
Set aside.
In a non-aluminum saucepan, heat the peanut oil over medium heat.
Cut the onion in half, then quarter.
Separate layers, and add to oil.
Crush cloves and sprinkle over onion, stirring occasionally, until onion begins to soften.
Add ginger and stir.
Add tomato sauce, 1 cup water, and cardamom.
Cook at a bubbly simmer for 4 minutes to merge flavors.
Add cayene, stir, then add spinach, a handful at a time, stirring after each addition.
Cover pot and simmer for 30 minutes, or until spinach is tender.
Add salt to taste and serve warm.

Nutrition Facts : Calories 149.4, Fat 10, SaturatedFat 1.7, Sodium 287.3, Carbohydrate 12.4, Fiber 5.7, Sugar 2.9, Protein 7

PALAVER SAUCE

Palaver Sauce image

Typically, Palaver Sauce includes fresh beef, smoked pork or fish, and dark green leaves. In West Africa, these leaves might be "platto", "bologi," or bitter leaf. A good substitute is spinach. African natives coined "palaver" in the 19th century when European traders would parley or barter for goods. From "Classic International Recipes".Although I rarely post recipes without trying them, in this case I did. I decided to make this today, and would like to suggest the following: I had 1 lb of stew meat, and 1 smoked pork hock was plenty...the smokey flavor was good with that, so I have reduced the pork hocks to 2 instead of 3. I used spinach, but really feel this could use a stronger green, like collards or kale. I'm adding this to the ingredient list. I've also added some garlic. I've tried to stay true to the African recipe, and feel I have done so..just made a few improvements. Add finishing salt if needed....depends on your pork hock and how salty it is!

Provided by breezermom

Categories Pork

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs beef stew meat, cut into 1 inch pieces
2 smoked pork hocks (only use one if it is large! Also, you could substitute some really great smoked bacon or salt pork )
1 cup water
2 lbs fresh spinach, torn into pieces (if you can find platto or bologi, use that...I recommend that if you can't find platto or bologi, th)
2 medium onions, finely chopped
2 garlic cloves, minced
2 large tomatoes, peeled and chopped
1 tablespoon gingerroot, grated (may use 1 tsp ground ginger)
1 -2 teaspoon ground red pepper
2 tablespoons peanut oil
2 hard-cooked eggs, chopped
hot cooked rice (optional)
finishing salt, to taste

Steps:

In a large saucepan or Dutch oven, combine beef, pork hocks, and 1 cup water. Bring to a boil; reduce heat. Cover; simmer about 50 minutes, or until the beef is just tender.
Remove pork hocks; cool slightly. Cut meat from the bones; discard the bones and return the meat to the Dutch oven.
In a large covered saucepan simmer the greens in a small amount of water for 5 minutes; drain well.
In a large skillet, cook onions, garlic, tomatoes, gingerroot, and ground red pepper in hot oil until the onion is tender but not brown.
Stir the onion mixture, drained spinach, and chopped eggs into the meat mixture. Cook, uncovered, for 30 minutes, stirring occasionally.
If desired, serve over hot cooked rice in soup bowls.

Nutrition Facts : Calories 242.1, Fat 10.4, SaturatedFat 3.3, Cholesterol 119.2, Sodium 200.5, Carbohydrate 9.3, Fiber 3.6, Sugar 3, Protein 30.3

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