Palaver Chicken – Ghanian Chicken Peanut Stew

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Last Updated on July 28, 2020 by Chef Mireille

Chicken Palaver

Ghanian Chicken Peanut Stew is full of protein and iron. This stew is as nutrient rich as it is delicious.

Chicken Palaver - Ghanian Chicken Peanut Stew

I used to run The NYC Cooking and Dining Group, a meetup group where every month we would meet at my house and celebrate the cuisine of a different country, by cooking many courses of foods from that country, under my leadership and guidance.

Once way back in 2010 we celebrated the cuisine of Ghana. It was the group’s first foray into African cuisine (excluding the Middle East influenced Moroccan cuisine).  We cooked a diverse variety of foods, with each course being more interesting and delicious than the first. Everybody loved our foray into Ghanian Cuisine. This was our menu.

Ghanian Menu

  • Kelewele (Sweet plantain marinated in onions, ginger, chile and then fried)
  • Ghanian Salad – not the healthiest of courses but a hearty layered salad with everything but the kitchen sink (beans,salmon,tomatoes,cucumber,lettuce,vinegar marinated onions,potatoes,snow peas,corn,eggs,avocado) in a mayo-soy milk dressing
  • Fish and Okra Soup
  • Beef Suya – Ghana’s version of kebabs marinated with ginger, garlic, onion, chile and crushed peanuts
  • Joloff Rice – Spicy tomato rice
  • Palaver Chicken – cooked in a sauce of peanut butter and spinach
  • Gari Foto – toasted cassava flour cooked with vegetables
  • Roasted Fish and Vegetables

Ghanian restaurants are not exactly in abundance in western cities and oh what a shame, when I think of all the years we have been deprived of this cuisine, using delicious fresh foods and a variety of spices – particularly ginger and chile. I am providing you with the Palaver Chicken recipe.  This recipe is present in many countries of North Africa, including Nigeria and Sierra Leone.  Although we used chicken in this version, this is a popular sauce for any kind of meat – beef, lamb, etc.  If we were enjoying this recipe in Africa, particularly in Ghana, the vegetable used would probably be taro leaves.  Since this vegetables is not easily found in American supermarkets, spinach is usually substituted.

See also  African Plantain Soup with Corn - Easy Vegetarian Soup in 15 minutes!

However, before we get to today’s nutrient rich recipe, let’s check out some other delicious delectables from the African continent.

Palaver -edit

African Recipes

Chicken Palaver - Ghanian Chicken Peanut Stew
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Palaver Chicken – Ghanian Chicken Peanut Stew

Full of protein and iron, this is a nutrient rich chicken dish.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Chicken Recipes
Cuisine: African
Servings: 6 people
Calories: 271kcal

Ingredients

  • 1 1/2 pounds chicken breast fillets skinned and boned
  • 2 cloves garlic crushed
  • 2 tablespoons butter
  • 2 tablespoons palm oil or vegetable oil
  • 1 onion finely chopped
  • 4 tomatoes skinned and chopped
  • 2 tablespoons peanut butter
  • 1 bouillon cube
  • 1 teaspoon dried thyme or 1 sprig fresh thyme
  • 8 ounces frozen spinach defrosted and chopped
  • 1 fresh chili seeded and chopped
  • salt and pepper to taste

Instructions

  • Cut the chicken breast fillets into thin slices.  Place in a bowl and stir in the garlic and a little salt and pepper.
  • Melt the butter in a large frying pan and fry the chicken over a 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 a high heat for 5 minutes, until soft.
  • Reduce the heat, add the peanut butter and 1 1/2 cups water and blend together well.
  • Cook for 4-5 minutes, stirring all the time to prevent the peanut butter from burning.  Add another cup of water, bouillon cube, thyme, spinach, chili, salt and pepper. 
  • Stir in the chicken slices and cook over a medium heat for about 10-15 minutes, until the chicken is cooked through.
  • Pour the chicken mixture into a warmed serving dish and served with boiled yams, rice or gari.

Nutrition

Calories: 271kcal | Carbohydrates: 8g | Protein: 28g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 382mg | Potassium: 806mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5266IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 2mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. farah

    that is indeed a very detailed post about ghanian cuisine. lovely recipe …..that includes no major spice powders like our indian cuisines! well done!

  2. Priya Suresh

    Have tasted something similar at one of my friend’s place, and loved the taste of this dish. Wish this palaver chicken dish rite now to have with a bowl of rice.

  3. sapana

    Love the whole menu you created for the meetup. The chicken sounds very interesting with all the spices and herbs.

  4. code2cook

    Heard about this dish first time. But looking like absolutely divine with rice. Great recipe share. sent to one of our family friend.

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