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