Senegalese Chicken and Peanut Soup
Warm your soul with the rich, comforting flavors of Senegalese Chicken and Peanut Soup, a dish that beautifully blends bold spices, tender chicken, and creamy peanut butter for a taste of West African tradition. This hearty soup features succulent bone-in chicken thighs, sweet potatoes, and spinach simmered in a savory tomato and chicken broth infused with ginger, garlic, and a hint of cayenne pepper. The addition of natural peanut butter gives the soup its signature velvety texture and nutty richness. Finished with a splash of lime juice and garnished with fresh cilantro and roasted peanuts, this flavorful one-pot meal is both nourishing and satisfying. Perfect for a cozy family dinner, this recipe is easy to prepare in under an hour, making it an excellent addition to your weeknight cooking repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 3 tablespoons tomato paste
- 0.25 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 4 cups chicken broth
- 2 medium sweet potatoes (peeled and diced)
- 0.5 cup natural peanut butter (unsweetened)
- 1 cup diced tomatoes (canned, with juice)
- 2 cups spinach (chopped)
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 2 tablespoons roasted peanuts (chopped, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on all sides.
Heat vegetable oil in a large pot or Dutch oven 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, add the diced onion and sauté for 3-4 minutes, or until softened.
Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Stir in the tomato paste, cayenne pepper, and ground coriander. Cook for 2 minutes, allowing the tomato paste to caramelize slightly.
Pour in the chicken broth and stir to combine. Return the seared chicken thighs to the pot.
Add the diced sweet potatoes and bring the soup to a simmer. Cover and cook for 20 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
Remove the chicken thighs from the pot and shred the meat, discarding the bones. Return the shredded chicken to the pot.
Stir in the peanut butter and canned diced tomatoes (with their juice) until fully incorporated.
Add the chopped spinach and cook for 2-3 minutes, until wilted.
Stir in lime juice for a burst of freshness. Taste the soup and adjust seasonings as desired.
Serve hot, garnished with fresh cilantro and chopped roasted peanuts. Enjoy!
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 5672 mg | 247% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 41.1 g | ||
| Protein | 165.8 g | 332% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 539 mg | 41% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 5571 mg | 119% | |
*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.
