Spicy African Chicken Peanut Soup
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Yield: 12 cups (3L)
Servings: 8
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Related recipes: Chile
Peppers, Dairy-Free, Egg-Free, Fall, Garlic, Low-Fat, Nut Butter, Onions, Poultry, Soups, Tomatoes, Winter
This unusual blend of bold flavors will shake up your taste
buds.
Ingredients
1 Tbsp (15mL) sesame oil
18 ounces (500g) boned and skinned chicken breast, (3 breast
halves) cut into 1-inch (2.5cm) pieces
1 cup (180g) onions, chopped
1 Tbsp (9g) garlic, minced
1 Tbsp (6g) curry powder
1/2 tsp (3g) salt
1/2 tsp (2g) black pepper
1/2 tsp (1g) red pepper flakes
6 cups (1.5L) chicken broth, (canned or homemade)
1/2 cup (115g) tomato paste
2 cups (455g) stewed tomatoes, chopped (one 15-ounce can)
1/3 cup (75g) chunky peanut butter
Directions
In a large Dutch oven or soup pot, heat the sesame oil.
Add chicken, onion and garlic, sautéing over medium heat until
chicken pieces turn opaque.
Add curry powder, salt, pepper, red pepper flakes, chicken broth,
tomato paste, stewed tomatoes and peanut butter.
Heat through, but don’t boil. Serve hot.
Nutrition Facts
Calories: 221
Total Fat: 9g
% Calories from fat: 36%
Protein: 23g
Carbohydrate: 13g
Cholesterol: 37mg
Sodium: 947mg
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