Palaver Chicken
Experience the vibrant flavors of West Africa with this hearty and flavorful Palaver Chicken recipe. Succulent chicken thighs are first seared to golden perfection and then simmered in a rich, aromatic sauce made from tomatoes, red bell pepper, garlic, and ginger. A hint of warm spices like paprika and coriander elevates the dish, while an optional touch of fiery Scotch bonnet pepper adds just the right amount of heat. Fresh spinach is stirred in at the end, providing a burst of color and nutrition. For an authentic touch, a drizzle of palm oil enhances the deep, earthy flavors. Serve this comforting dish over fluffy white rice or alongside fufu to soak up every drop of its flavorful sauce. Perfect for a weeknight dinner or a special occasion, Palaver Chicken will transport your taste buds straight to the heart of African cuisine. Keywords: West African recipes, Palaver Chicken, chicken thighs, tomato-based sauce, authentic African flavors.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 4 large, diced tomatoes
- 2 tablespoons tomato paste
- 1 large, diced red bell pepper
- 1 cup chicken stock
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 optional, finely chopped scotch bonnet pepper
- 4 cups, chopped fresh spinach
- 2 tablespoons, optional for authentic flavor palm oil or additional vegetable oil
- 4 cups, for serving cooked white rice or fufu
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Set aside.
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and brown them on both sides, about 4 minutes per side. Remove the chicken and set it aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Stir in the diced tomatoes, tomato paste, and diced red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick base.
Pour in the chicken stock and return the browned chicken thighs to the pot. Add the ground coriander, paprika, remaining salt, and optional scotch bonnet pepper for heat. Stir to combine.
Lower the heat to medium-low, cover the pot, and let simmer for 25-30 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F). Stir occasionally to prevent sticking.
Add the chopped spinach to the pot and stir into the sauce. Let the spinach cook for 3-5 minutes until wilted and well combined.
For authentic flavor, finish the dish with palm oil (optional) by stirring it into the sauce before serving.
Serve the Palaver Chicken hot over cooked white rice or alongside fufu. Enjoy!
Nutrition Facts
Calories |
3920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.8 g | 225% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 5651 mg | 246% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 37.3 g | ||
| Protein | 281.0 g | 562% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 377 mg | 29% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4984 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
