Spicy African Chicken Peanut Soup
Warm, hearty, and bursting with bold flavors, Spicy African Chicken Peanut Soup is a comforting dish that combines rich, creamy peanut butter with a medley of aromatic spices and tender chicken. This one-pot wonder features savory notes of cumin and coriander, a hint of heat from cayenne pepper, and the natural sweetness of diced sweet potatoes. Fresh spinach adds a pop of color and nutrition, while crushed peanuts and chopped cilantro provide a delightful finish. Perfect for a cozy weeknight meal, this protein-packed soup pairs beautifully with crusty bread or steamed rice. Easy to prepare in just under an hour, it's an ideal recipe for anyone craving a taste of West African-inspired cuisine.
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Recipe Information
Ingredients
- 1 pound Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (freshly grated)
- 2 tablespoons Tomato paste
- 14 ounces Crushed tomatoes (canned)
- 4 cups Chicken broth
- 0.5 cup Peanut butter (creamy, unsweetened)
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 large Sweet potato (peeled and diced into 1-inch cubes)
- 2 cups Baby spinach
- 2 tablespoons Cilantro (chopped, for garnish)
- 2 tablespoons Crushed peanuts (for garnish, optional)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large pot over medium-high heat. Add the chicken thighs and sear them for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
Lower the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes until softened.
Stir in the minced garlic, grated ginger, and tomato paste. Cook for 1-2 minutes until fragrant.
Add the crushed tomatoes, chicken broth, peanut butter, cayenne pepper, cumin, and coriander. Stir well to combine until the peanut butter is fully incorporated.
Return the seared chicken thighs to the pot, along with the diced sweet potato. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 25 minutes.
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the baby spinach and let it wilt for 1-2 minutes.
Taste and adjust seasoning with additional salt or spices if needed.
Ladle the soup into bowls and garnish with chopped cilantro and crushed peanuts, if desired.
Serve hot and enjoy with crusty bread or steamed rice.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 815 mg | 17% | |
*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.
