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.
Author: Vera Abitbol
4chicken breasts, cut into strips
2tablespoonspeanut oil(or palm oil)
2scallions, thinly sliced
4tomatoes, peeled, seeded and chopped
1green chili pepper, seeded and minced
2tablespoonspeanuts, coarsely ground
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.