Ingredients for African Chicken Peanut Butter Soup
- 2 1/2 lbs boneless, skinless chicken, cut into 1 inch pieces
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp curry powder
- 1 tsp crushed red pepper flakes
- 4 cups chicken broth
- 1/2 cup chunky peanut butter
- 1 (14 1/2 ounce) can diced tomatoes
- 1 butternut squash (2-3 lbs), peeled, seeded, and cut into 1/2 inch cubes
- 2 medium russet potatoes (1 lb), peeled and cut into 1/2 inch cubes
- Salt and pepper, to taste
- Chopped cilantro, for garnish (optional)
- Peanuts, for garnish (optional)
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How to Make African Chicken Peanut Butter Soup
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add chopped onion and minced garlic; sauté until onion is translucent, about 5 minutes.
- Stir in curry powder and red pepper flakes; cook for 30 seconds, stirring constantly, until fragrant.
- Push the onion and garlic mixture to the sides of the pot. Add chicken pieces in batches and sauté until golden brown on all sides, about 8-10 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for at least 25 minutes, or until chicken is cooked through.
- Stir in peanut butter and crushed tomatoes until smooth and well combined.
- Add ¾ of the cubed butternut squash and cook for 15 minutes.
- Add potatoes and the remaining squash; cook for another 20 minutes, or until potatoes and squash are tender but not mushy.
- Season generously with salt and pepper to taste.
- Ladle the soup into bowls and serve hot. Garnish with chopped cilantro or peanuts (optional).
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
36g
Fat
41g
Carbs
12g
