Recipe courtesy of Mark Bittman
Print
West African Peanut Soup with Chicken
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3/4 cup roasted and shelled peanuts
  • 2 tablespoons peanut or neutral oil, like grapeseed or corn
  • 1 medium red or white onion, chopped
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic, minced (1 tablespoon)
  • 1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
  • Pinch of cayenne
  • Salt and freshly ground black pepper
  • 6 cups stock or water
  • 2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
  • 8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
  • 1/2 pound collards or kale, washed and cut into wide ribbons
  • 1/4 to 1/2 cup peanut butter, chunky or smooth

Directions

Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly. Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper. Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes. Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

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