Ingredients with Measurements:
- 2 lbs chicken thighs, bone-in and skin-on
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- 1 cup water
- 1 cup Moambe sauce
- 1 tsp smoked paprika
- 1 tsp thyme leaves
- Salt and pepper to taste
- 1 cup chopped collard greens
- 1 cup chopped okra
- 1 cup chopped sweet potatoes
- 1 cup chopped carrots
- 1 cup chopped celery
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
2. Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the tomato paste and diced tomatoes to the pot and stir to combine.
4. Add the chicken broth, water, Moambe sauce, smoked paprika, thyme, salt, and pepper to the pot and stir to combine.
5. Return the chicken thighs to the pot and bring the soup to a boil. Reduce the heat to low and simmer for 30 minutes.
6. Remove the chicken thighs from the pot and use an immersion blender or regular blender to puree the soup until smooth.
7. Return the chicken thighs to the pot and add the chopped collard greens, okra, sweet potatoes, carrots, and celery. Simmer for an additional 30 minutes, or until the vegetables are tender.
8. Remove the chicken thighs from the pot and shred the meat. Return the shredded chicken to the pot and stir to combine.
9. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks
- Collard greens can be substituted with kale or spinach
- Okra can be substituted with green beans or zucchini
- Sweet potatoes can be substituted with regular potatoes or butternut squash
- Moambe sauce can be substituted with tomato sauce or pureed tomatoes
Variations:
- Add shrimp or fish to the soup for a seafood twist
- Use beef or pork instead of chicken for a different flavor
- Add hot sauce or chili flakes for a spicy kick
Tips and tricks:
- To save time, use pre-cooked chicken and skip step 1
- If the soup is too thick, add more water or chicken broth to thin it out
- For a creamier texture, add a can of coconut milk to the soup
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a sprig of fresh thyme or parsley on top.
Garnishes:
- Croutons
- Sour cream
- Chopped fresh herbs
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Rice
Troubleshooting advice:
- If the soup is too thin, simmer it for a longer time to reduce the liquid
- If the soup is too thick, add more water or chicken broth to thin it out
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving
- Store leftover soup in the refrigerator within 2 hours of cooking
Food history:
Moambe soup is a traditional dish from the Congo, made with Moambe sauce, which is a sauce made from the fruit of the African oil palm.
Flavor profiles:
Moambe soup is a rich and flavorful soup with a slightly sweet and tangy taste from the Moambe sauce. The smoked paprika and thyme add a smoky and earthy flavor to the soup.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Georgian