African Chicken Peanut Soup
Warm, comforting, and bursting with bold, hearty flavors, African Chicken Peanut Soup is a one-pot wonder that combines rich, creamy peanut butter with tender chicken and an array of vibrant vegetables. This nourishing soup features sweet potatoes, collard greens, and a touch of cayenne for a satisfying balance of sweetness, earthiness, and gentle spice. A base of crushed tomatoes and aromatic ginger and garlic adds depth, while roasted peanuts and fresh cilantro provide the perfect finishing touch. Quick to prepare in under an hour, this protein-packed recipe is ideal for cozy dinners or meal prep. Perfectly seasoned and brimming with texture, this African-inspired dish is a must-try for anyone craving a unique and flavorful twist on classic comfort food.
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Recipe Information
Ingredients
- 1 lb chicken thighs (boneless, skinless)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 1 large yellow onion (diced)
- 4 cloves garlic cloves (minced)
- 1 tbsp ginger (minced)
- 1 large red bell pepper (diced)
- 2 tbsp tomato paste
- 1 cup crushed tomatoes
- 4 cups chicken broth
- 0.5 cup creamy peanut butter
- 0.25 tsp cayenne pepper
- 1 large sweet potato (peeled and diced)
- 2 cups collard greens (chopped)
- 0.25 cup cilantro (chopped, for garnish)
- 0.25 cup roasted peanuts (chopped, for garnish)
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and brown them on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced onion and cook until soft and translucent, about 3-4 minutes.
Stir in the garlic, ginger, and red bell pepper, cooking for an additional 2 minutes until fragrant.
Add the tomato paste and stir well to coat the vegetables. Cook for 1-2 minutes to deepen the flavor.
Stir in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot.
Whisk the peanut butter into the broth until it is fully incorporated and smooth.
Add the cayenne pepper and diced sweet potato to the pot. Return the chicken thighs to the soup, along with any juices that accumulated on the plate.
Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for about 25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup.
Stir in the collard greens and simmer for another 5 minutes, until they are tender and wilted.
Taste the soup and adjust the seasoning with additional salt or pepper, if needed.
Serve the soup hot in bowls and garnish with chopped cilantro and roasted peanuts.
Nutrition Facts
Calories |
2425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 5682 mg | 247% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 45.3 g | ||
| Protein | 181.4 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4976 mg | 106% | |
*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.
