African Peanut Chicken Soup
Cozy up with a bowl of African Peanut Chicken Soup, an irresistibly flavorful dish that combines tender chicken thighs, creamy peanut butter, and aromatic spices for a soul-warming experience. This vibrant soup is packed with nutrient-rich ingredients like sweet potatoes, red bell peppers, and hearty collard greens, making it as wholesome as it is delicious. The rich, nutty base gets a zesty lift from fresh ginger and a hint of cayenne, while a garnish of cilantro, roasted peanuts, and a squeeze of lime adds layers of freshness and crunch. Ready in just about an hour, this easy one-pot recipe is perfect for a comforting weeknight dinner or an impressive entrée to share with guests. Bursting with bold, savory-sweet flavors, this West African-inspired chicken soup is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 lb chicken thighs
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, diced
- 2 cups sweet potato, peeled and cubed
- 2 tbsp tomato paste
- 1 15-oz can canned diced tomatoes
- 4 cups chicken broth
- 0.5 cup peanut butter (creamy, unsweetened)
- 0.25 tsp cayenne pepper
- 2 cups collard greens or kale, chopped
- 2 tbsp fresh cilantro, chopped (for garnish)
- 2 tbsp roasted peanuts, chopped (optional, for garnish)
- 4 lime wedges (for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side until browned. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the red bell pepper and sweet potato cubes to the pot. Cook for 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor. Then, add the canned diced tomatoes and chicken broth. Stir to combine.
Return the browned chicken thighs to the pot. Bring the mixture to a boil, reduce the heat to low, and let it simmer for 25 minutes.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Stir in the peanut butter and cayenne pepper, ensuring the peanut butter dissolves completely into the broth. Simmer for another 5-7 minutes.
Add the chopped collard greens or kale to the soup and cook for 2-3 minutes until wilted.
Taste the soup and adjust seasoning if needed. Ladle the soup into bowls and garnish with chopped cilantro and roasted peanuts, if desired. Serve with lime wedges on the side for a bright, fresh finish.
Nutrition Facts
Calories |
2889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 6426 mg | 279% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 58.2 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 872 mg | 67% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 6403 mg | 136% | |
*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.
