Spicy African Chicken Peanut Soup
Related recipes: Chile Peppers, Dairy-Free, Egg-Free,
Fall, Garlic, Low-Fat,
Nut Butter, Onions, Poultry,
Soups, Soups/Salads, Tomatoes,
This unusual blend of bold flavors will shake up your taste
Yield: 12 cups (3L)
1 Tbs (15mL) sesame oil
18 oz (500g) boned and skinned chicken breast, (3 breast halves)
cut into 1-inch (2.5cm) pieces
1 cup (180g) onions, chopped
1 Tbs (9g) garlic, minced
1 Tbs (6g) curry powder
1/2 tsp (3g) salt
1/2 tsp (2g) black pepper
1/2 tsp (1g) red pepper flakes
6 cups (1.5L) chicken broth, (canned or homemade)
1/2 cup (115g) tomato paste
2 cups (455g) stewed tomatoes, chopped (one 15-ounce can)
1/3 cup (75g) chunky peanut butter
In a large Dutch oven or soup pot, heat the sesame oil.
Add chicken, onion and garlic, sautéing over medium heat until
chicken pieces turn opaque.
Add curry powder, salt, pepper, red pepper flakes, chicken broth,
tomato paste, stewed tomatoes and peanut butter.
Heat through, but don’t boil. Serve hot.
Serving Size 1 serving
Calories from Fat 92 (36%)
% Daily Value*
16%Total Fat 11g
Polyunsaturated Fat 3g
Monounsaturated Fat 4.7g
Sugar Alcohols 0g