This Delicious, Healthy North African-inspired Soup, Consists Of Kale And Sweet Potatoes. Can Be Served Over Couscous
African Peanut Soup With Chicken
You can swap out the the chicken stock for vegetable stock and turn this into a great vegetarian soup.
Equipment
- 6qt Stock Pot
- Cutting Board
- Knife
- Measuring Spoons
- Measuring Cups
- Rubber Spatula
- Large Kitchen Spoon
- Vegetable Peeler
Ingredients
- ¾ Cup Roughly Chopped Roasted Peanuts
- 2 Tablespoons Peanut Or A Neutral Oil Like Grapeseed
- ½ Cup White Onion Diced Small
- 1 Tablespoon Ginger Paste
- 1 Tablespoon Fresh Garlic Minced
- ½ Pound Skinless Boneless And Skinless Chicken Breasts Or Thighs. Cut Into Small Pieces
- 3 Each Sweet Potatoes About 1 Pound, Peeled And Cut Into Thick Slices
- 6 Cups Chicken Or Vegetable Stock
- 4 Each Tomatoes Halved, Cored And Seeded (Canned Are Fine, Drain The Liquid)
- ½ Pound Kale Washed, De-Stemmed And Cut Into Wide Ribbons
- ½ Cup Peanut Butter Chunky Or Smooth
- Pinch Cayenne
- Salt & Pepper To Taste
- Green Onions Chopped Fine To Garnish
- Cilantro Chopped Fine To Garnish
- Tomato Small Diced To Garnish
Instructions
- In A 6qt Stockpot, Over Medium Heat; Add The Oil, Onion, Ginger & Garlic. Stirring Occasionally, Until The Onion Is Soft About 5 Minutes.
- Add The Chicken And Continue Cooking For Another 6 Minutes, Until The Outside Is Browned.
- Add ½ Cup Peanuts, The Cayenne, Salt & Pepper.
- Stir In The Stock & The Potatoes. Bring To A Boil, Then Turn The Heat Down To Medium-low Till The Soup Begins To Simmer. Cook For 20 Minutes.
- Stir In Tomatoes And Kale, Then Continue To Cook, Stirring Occasionally, Until The Chicken Is Cooked Completely Through, About 15 Minutes.
- Stir In ¼ Cup Peanut Butter Or To Taste .
- Serve Hot.
- Garnish With Remaining Peanuts, Green Onions, Tomatoes & Cilantro (If Desired)
- For More Spice Add Some Sriracha.
- You Can Serve Over Cous Cous OR Brown Rice
