Recipe

West African Peanut Soup with Chicken

By: 

Co+op

Recipe Information

Total Time: 

40 minutes; 25 minutes active

Servings: 

6

Peanuts are a popular food in many African countries, where they are ground up to make savory dishes like this satisfying soup. Using peanut butter instead of grinding your own peanuts saves time. For even more protein, stir in a can of drained chickpeas.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 1/2 pound boneless, skinless chicken breast, chopped
  • 1 pound sweet potato, chopped
  • 3 cloves garlic, minced
  • 1/2 cup smooth peanut butter
  • 4 cups chicken stock
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 14-ounce can diced tomatoes, with juice
  • 1 bunch collards or kale, chopped
  • 1/2 teaspoon salt

Preparation

  1. In a large pot, heat the olive oil. Add the onion and saute over medium heat until soft and golden, about 5 minutes. Add the chicken, sweet potato and garlic and stir until the chicken is browned, about 5 minutes.
  2. In a medium bowl, whisk the peanut butter and a little of the stock to make a smooth paste. Blend the rest of the vegetable stock into the mixture.
  3. Add the paprika, coriander and cayenne to the pot and cook, stirring until fragrant, about 1 minute. Add the peanut butter mixture, the diced tomatoes, collards or kale and salt. Bring the soup to a simmer and cook for about 5 minutes, or until the greens are softened and dark green.

Serving Suggestion

Serve this savory soup warm with cooked rice or flatbread.

Nutritional Information

400 calories, 17 g. fat, 35 mg. cholesterol, 570 mg. sodium, 42 g. carbohydrate, 9 g. fiber, 25 g. protein

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