West African Peanut Butter Soup
By á-6020
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(2 Votes)
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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
Details
Servings 8
Adapted from food.com
Preparation
Step 1
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.
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