Creamy West African Peanut Butter Soup
A comforting and hearty soup that pairs creamy peanut butter with tender chicken and warm spices.
easy.enzo81.xyzThis soup is one of my favorite comfort foods when the weather gets chilly. It is inspired by traditional West African flavors and has a wonderful creamy texture that everyone in my family loves.
The secret to making this dish really shine is using good peanut butter and letting the broth simmer so the flavors meld together. You can serve this over a bowl of fluffy white rice or with a side of crusty bread for a truly filling meal.
Ingredients
- 1.5 lbs chicken thighs, bone in and skin on
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup tomato paste
- 6 cups chicken broth
- 3/4 cup creamy peanut butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 cups chopped kale or spinach
- Cooked white rice for serving
11Instructions
- 1
Preheat your oven to 400 degrees and place the chicken thighs on a baking sheet.
- 2
Season the chicken with salt and pepper, then bake for about 30 to 35 minutes until they are cooked through.
- 3
While the chicken is baking, heat olive oil in a large pot over medium heat.
- 4
Add the onion, garlic, and ginger to the pot and sauté them until the onion is soft and translucent.
- 5
Stir in the tomato paste and cook for another two minutes to let the color deepen.
- 6
Pour in the chicken broth and bring the mixture to a gentle simmer.
- 7
Whisk in the peanut butter until it is completely smooth and incorporated into the broth.
- 8
Add the red pepper flakes and let the soup simmer for about 15 minutes.
- 9
Once the chicken is done, remove the skin and bones, then shred or chop the meat into bite sized pieces.
- 10
Stir the cooked chicken and the chopped kale into the soup pot.
- 11
Cook for a final 5 minutes until the kale is wilted, then serve over warm rice.
Tips
Store leftovers in an airtight container in the fridge for up to three days. This soup actually tastes even better the next day after the spices have settled. If the soup gets too thick, just add a splash of water or more broth when you reheat it.
Made this recipe? Let us know how it went.