african peanut soup with chicken ), and incorporating vegetables like sweet potatoes and kale. Add chicken, chicken stock, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Makes 4 servings Time 40 minutes This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes? Bring to a simmer and taste for salt, adding more if needed. West African Peanut Soup With Chicken. Evan Sung for the New York Times. In a large skillet, heat the remaining teaspoon of peanut oil. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Add the ginger and cook an additional minute, until fragrant. Cover the pot and simmer gently for 60 to 90 minutes, or until the chicken meat easily falls off … Simmer, covered, 20 to 30 minutes. Reduce the heat to a simmer. Heat the oil in a large pot and cook the onion and jalapeño for 3 - 4 minutes, until softened. Add the roasted sweet potatoes and tomatoes to the soup. Add the cayenne pepper and chicken stock to the pot and bring to a boil. Add the peanut butter and coconut milk to the pot and stir to blend. Add the onions and saute for 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds.

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