African Chicken Peanut Butter Soup Recipe

Ingredients for African Chicken Peanut Butter Soup

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large onion, chopped
• Garlic Cloves
• Olive Oil
• 2 tablespoons curry powder
• Crushed Red Pepper Flakes
• Chicken Broth
• Chunky Peanut Butter
• Diced Tomatoes
• Butternut Squash
• Russet Potatoes
• Salt And Pepper

How to Make African Chicken Peanut Butter Soup

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add chopped onion and minced garlic; sauté until onion is translucent, about 5 minutes.
3. Stir in curry powder and red pepper flakes; cook for 30 seconds, stirring constantly, until fragrant.
4. 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.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for at least 25 minutes, or until chicken is cooked through.
7. Stir in peanut butter and crushed tomatoes until smooth and well combined.
8. Add ¾ of the cubed butternut squash and cook for 15 minutes.
9. Add potatoes and the remaining squash; cook for another 20 minutes, or until potatoes and squash are tender but not mushy.
10. Season generously with salt and pepper to taste.
11. Ladle the soup into bowls and serve hot. Garnish with chopped cilantro or peanuts (optional).