West African Groundnut Spicy Chicken Soup
User Reviews
4.8
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
8
-
Calories
297 kcal
West African Groundnut Spicy Chicken Soup
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West African Groundnut Spicy Chicken Soup is thick, fragrant and comforting.
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Ingredients
- 12 chicken drumsticks
- 2 tsp ground coriander divided
- 1 tsp garlic powder
- 1 tsp dried thyme
- ground white pepper
- salt
- 2 tbsp peanut oil divided
- 1 onion peeled and finely diced
- 2 red pepper bell deseeded and finely diced
- 400 g chopped tomatoes
- 5 tbsp smooth peanut butter
- 1 cm piece of peeled ginger roughly chopped
- 2 garlic cloves peeled
- Scotch bonnet or other chilli to your taste
- 2 tbsp tomato puree
- 1 stock cube*
- 500 ml water
Instructions
- Season chicken with 1 tsp ground coriander, garlic powder, thyme, pepper and salt.
- Add 1 tbsp of peanut oil to a frying pan over medium heat and brown the chicken on all sides in batches.
- Add the remaining oil to the frying pan and add the onion and peppers and cook for 5 mins until the onions are softened.
- Add 1 tbsp chopped tomatoes, 2 tbsp water, the peanut butter, the garlic, ginger and chopped scotch bonnet to the mini chopper, fitted on your Kenwood Titanium Chef machine. Give it a quick stir to loosen up the peanut butter and blend into a paste.
- Stir the blended peanut butter sauce, the remaining ingredients and chicken back into the onion mix, bring to a boil, then reduce to a 'rolling simmer' for about 60 mins.
- Leave cover ajar during cooking as you want the peanut sauce to reduce.
- Stir the mix occasionally during the 60 minutes as the peanut butter could settle at the bottom of the pot.
- You want a peanut soup that is darker, tastes sweeter and 'caramelised' at the end'. (You will see a few small bits of oil floating at the top when done.) At the end of 60 mins, taste stew and adjust seasoning, then turn off.
- Serve with rice (plantains or bread) and garnish with nuts, herbs and spring onions.
Notes
- The soup foams up during boiling, so you need to reduce it to a 'rolling or roiling' simmer as soon as it starts to boil.
- *If you don't want to use a jumbo cube (maggi cube) then omit it and replace the water with chicken stock.
- For a slightly thicker more caramelised sauce that my family prefers then simmer for another 15 mins.
Nutrition Information
Show Details
Calories
297kcal
(15%)
Carbohydrates
10g
(3%)
Protein
24g
(48%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
104mg
(35%)
Sodium
377mg
(16%)
Potassium
534mg
(15%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1070IU
(21%)
Vitamin C
45.1mg
(50%)
Calcium
44mg
(4%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 104mg | 35% |
| Sodium | 377mg | 16% |
| Potassium | 534mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1070IU | 21% |
| Vitamin C | 45.1mg | 50% |
| Calcium | 44mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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