West African Chicken Peanut Soup
Warm, hearty, and packed with bold flavors, this West African Chicken Peanut Soup is a deliciously comforting dish perfect for any season. Made with tender chicken thighs, nutrient-rich collard greens, and creamy peanut butter, this soup offers a perfect balance of savory, nutty, and subtly spicy flavors. The addition of sweet potatoes, smoked paprika, and a touch of lime juice creates layers of complexity that will tantalize your taste buds. Ready in just an hour, this one-pot wonder is a breeze to make and serves as a wholesome meal for the whole family. Garnished with crunchy chopped peanuts and fresh cilantro, it’s as visually stunning as it is flavorful. Perfect for fans of global cuisine, this recipe is sure to become a household staple.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 0.5 cup unsweetened peanut butter
- 4 cups chicken stock
- 2 medium sweet potato, peeled and cubed
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 0.25 tsp cayenne pepper (optional, for heat)
- 3 cups chopped collard greens
- 1 tbsp lime juice
- 0.25 cup chopped peanuts (for garnish)
- 2 tbsp fresh cilantro (for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and sear for 3-4 minutes on each side, until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 5 minutes, until softened. Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes, stirring frequently.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. Add the diced tomatoes and mix well.
Reduce the heat to low and add the peanut butter. Stir until the peanut butter is fully incorporated into the tomato mixture and smooth.
Gradually pour in the chicken stock, stirring constantly to prevent lumps. Increase the heat to medium-high and bring the mixture to a simmer.
Add the cubed sweet potatoes, ground coriander, smoked paprika, and cayenne pepper (if using). Mix well and simmer for 10 minutes.
Return the seared chicken thighs to the pot, submerging them in the liquid. Cover and simmer for 20-25 minutes, or until the chicken is fully cooked and the sweet potatoes are tender.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
Stir in the chopped collard greens and cook for 5 minutes, until wilted. Add the lime juice and adjust the seasoning to taste.
Ladle the soup into bowls and garnish with chopped peanuts and fresh cilantro. Serve hot.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 4259 mg | 185% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 44.7 g | ||
| Protein | 215.0 g | 430% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1112 mg | 86% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4753 mg | 101% | |
*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.
