Senegalese Chicken Soup
Dive into the vibrant flavors of West Africa with this Senegalese Chicken Soup, a hearty and comforting dish that combines tender chicken, creamy peanut butter, and aromatic spices. Perfectly balanced with sweet potatoes, carrots, and a touch of cayenne for subtle heat, this soul-warming soup is rich, nutty, and deeply satisfying. A squeeze of fresh lime juice adds a zesty brightness, while a garnish of cilantro provides a fresh, herbaceous finish. Ready in just over an hour, this one-pot wonder is ideal for cozy dinners or meal prep. Serve with crusty bread or a side of rice to soak up every flavorful drop. Whether you’re seeking a unique twist on chicken soup or a taste of Senegalese cuisine, this recipe delivers in both comfort and authenticity.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skinless preferred)
- 2 tablespoons peanut oil or vegetable oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 6 cups chicken stock
- 1 cup smooth peanut butter
- 2 medium sweet potatoes, peeled and cubed
- 2 large carrots, peeled and sliced
- 0.5 teaspoons cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 lime, juiced
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 optional chili for heat (like Scotch bonnet), chopped
Instructions
Heat the peanut oil in a large pot over medium heat.
Season the chicken thighs with salt and black pepper. Add them to the pot and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes.
Stir in the garlic, grated ginger, and tomato paste. Cook for 1-2 minutes until aromatic.
Pour in the chicken stock, scraping the bottom of the pot to deglaze. Bring to a simmer.
Add the peanut butter, whisking to dissolve it into the liquid.
Return the chicken thighs to the pot, followed by the sweet potatoes, carrots, cayenne pepper, paprika, and optional chili if using. Stir to combine.
Lower the heat to medium-low and simmer uncovered for 30-35 minutes, or until the chicken is fully cooked and the vegetables are tender.
Remove the chicken thighs from the pot and shred the meat off the bones. Discard the bones and return the shredded chicken to the soup.
Stir in the lime juice and adjust seasoning with additional salt or black pepper if needed.
Ladle the soup into bowls and garnish with fresh cilantro.
Serve hot with crusty bread or rice on the side for a complete meal.
Nutrition Facts
Calories |
956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 13.8 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 912 mg | 19% | |
*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.
