West African Peanut Butter Soup

West African Peanut Butter Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    lbs chicken pieces (legs and thighs work best)

  • 1

    large onion, chopped

  • 2

    garlic cloves, crushed

  • 3 -4

    tablespoons olive oil

  • 1

    tablespoon curry powder

  • 1

    teaspoon crushed red pepper flakes

  • 2

    quarts chicken broth

  • 1

    cup chunky peanut butter

  • 1

    (14 ounce) can diced tomatoes (no need to drain)

  • 1

    butternut squash, peeled, seeded and cubed

  • 2

    medium russet potatoes, peeled and cubed

  • salt and pepper, to taste

  • Read more: http://www.food.com/recipe/african-chicken-peanut-butter-soup-191639#ixzz1XDErWpxy

Directions

Heat oil in large dutch oven over medium-high heat. 2 Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds. 3 Push aside and add chicken pieces, a few at a time, and saute until golden brown. 4 Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes. 5 Stir in peanut butter and tomatoes. 6 Add three-fourths of the squash and cook down. 7 Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart. 8 Season with salt and pepper and ladle into bowls.


Nutrition

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