Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 cup creamy peanut butter
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 cup uncooked white rice
- Salt and pepper, to taste
- Chopped fresh cilantro, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion, garlic, and ginger. Cook until the onion is translucent, about 5 minutes.
3. Add the coriander, cumin, cinnamon, and cayenne pepper to the pot. Cook for 1-2 minutes, stirring constantly.
4. Add the peanut butter to the pot and stir until it is melted and combined with the spices.
5. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Add the diced tomatoes and rice to the pot and bring to a boil.
6. Reduce the heat to low and simmer the soup for 20-25 minutes, or until the rice is cooked and the soup has thickened.
7. Use an immersion blender or regular blender to puree the soup until it is smooth and creamy.
8. Return the soup to the pot and add the cooked chicken. Season with salt and pepper to taste.
9. Serve the soup hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 23g
Protein: 28g
Sodium: 800mg
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp
- Creamy peanut butter can be substituted with chunky peanut butter or almond butter
- White rice can be substituted with brown rice or quinoa
Variations:
- Add some chopped vegetables such as carrots, sweet potatoes, or bell peppers to the soup
- Use coconut milk instead of chicken broth for a creamier soup
- Add some curry powder for a different flavor profile
Tips and tricks:
- Make sure to stir the peanut butter constantly to prevent it from burning
- If the soup is too thick, add more chicken broth or water to thin it out
- If you don't have an immersion blender or regular blender, you can use a potato masher to puree the soup
Storage instructions:
Store the 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 bowls and garnish with chopped cilantro.
Garnishes:
Chopped fresh cilantro, chopped peanuts, or a drizzle of sriracha sauce.
Pairings:
Serve the soup with some crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a quinoa salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out
- If the soup is too thin, let it simmer for a bit longer to thicken up
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Sara'ba Peanut Soup is a traditional West African dish that is popular in countries such as Senegal, Gambia, and Guinea.
Flavor profiles:
Sara'ba Peanut Soup is a savory and creamy soup with a hint of spice from the cayenne pepper and cinnamon.
Serving suggestions:
Serve the soup hot with some crusty bread or a side salad for a complete meal.
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Region: West African