West African Peanut Butter Soup

By á-6020

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.