African Chicken Peanut Butter Soup
Warm, hearty, and brimming with bold flavors, African Chicken Peanut Butter Soup is a soul-soothing dish that combines tender chicken thighs, creamy peanut butter, and a medley of fragrant spices. This comforting recipe layers rich umami notes from sautéed onions, garlic, and tomato paste with the sweetness of sweet potatoes and the velvety texture of peanut butter. Simmered in chicken stock and finished with a pop of fresh baby spinach, this one-pot soup is as nourishing as it is delicious. Customizable with toppings like roasted peanuts and fresh cilantro, it pairs perfectly with rice, bread, or enjoyed on its own. Ready in under an hour, this easy African-inspired stew is the perfect blend of tradition and modern comfort, ideal for busy weeknights or a cozy family meal.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 1 cup crushed tomatoes
- 0.75 cup smooth peanut butter
- 5 cups chicken stock
- 1.5 cups sweet potatoes, peeled and cubed
- 2 cups baby spinach
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 0.25 cup optional: chopped roasted peanuts
- 2 tbsp optional: cilantro, chopped (for garnish)
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large pot, heat the vegetable oil over medium-high heat. Add the chicken thighs and sear them for 3-4 minutes per side, until golden brown. Remove the chicken and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté for 5-7 minutes, until translucent.
Stir in the garlic, ginger, cumin, coriander, and paprika. Cook for 1-2 minutes until fragrant.
Add the tomato paste and cook for an additional minute, stirring constantly.
Stir in the crushed tomatoes and peanut butter, mixing until well combined.
Pour in the chicken stock and stir until the peanut butter is fully dissolved.
Return the seared chicken thighs to the pot, along with the cubed sweet potatoes. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, until the chicken is tender and the sweet potatoes are cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Stir in the baby spinach and cook for an additional 2-3 minutes, until wilted.
Taste the soup and adjust the seasoning with the remaining salt and black pepper, if needed.
Serve the soup hot, garnished with chopped roasted peanuts and cilantro, if desired. Enjoy with rice, bread, or as is!
Nutrition Facts
Calories |
3466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.0 g | 263% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 674 mg | 224% | |
| Sodium | 4620 mg | 201% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 49.0 g | ||
| Protein | 248.1 g | 496% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 481 mg | 37% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3732 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
