Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 1 sweet potato, peeled and diced
- 1/2 cup creamy peanut butter
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger and cook for another minute.
3. Add the chicken pieces and cook until browned on all sides, about 5 minutes.
4. Add the paprika, cumin, coriander, cinnamon, and cayenne pepper and stir to coat the chicken.
5. Pour in the chicken broth, diced tomatoes, chickpeas, and diced sweet potato. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potato is tender.
6. Remove the pot from the heat and use an immersion blender to puree the soup until smooth (alternatively, transfer the soup to a blender and puree in batches).
7. Return the soup to the pot and stir in the peanut butter until fully incorporated.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 18g
Carbohydrates: 23g
Protein: 32g
Sodium: 680mg
Sugar: 6g
Fiber: 6g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Creamy peanut butter can be substituted with almond butter or cashew butter.
Variations:
- Add chopped kale or spinach for extra greens.
- Use coconut milk instead of peanut butter for a creamier soup.
- Add a can of black beans for extra protein.
Tips and tricks:
- To save time, use pre-cut chicken and pre-chopped onion.
- Use a high-quality chicken broth for the best flavor.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped peanuts, or a drizzle of sriracha sauce.
Pairings:
- Serve with crusty bread or naan for dipping.
- Pair with a crisp green salad.
Suggested side dishes:
- Roasted vegetables
- Quinoa or brown rice
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
West African cuisine is known for its bold flavors and use of peanuts and spices. This chicken soup is a classic West African dish that combines savory chicken with sweet potatoes and creamy peanut butter.
Flavor profiles:
Savory, spicy, nutty, and slightly sweet.
Serving suggestions:
Serve this soup as a main course for a cozy dinner at home.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: West African