West African Lemony Chicken Okra Soup
Dive into the vibrant, comforting flavors of West Africa with this Lemony Chicken Okra Soup! This hearty dish combines tender, bone-in chicken thighs with the earthy richness of okra, fresh spinach, and a fragrant medley of spices like paprika, garlic, and ginger. A splash of fresh lemon juice adds a zesty brightness that perfectly balances the soup's savory depth. Slow-simmered with juicy tomatoes, aromatic bay leaves, and a hint of heat from optional Scotch bonnet pepper, this soup is a rich celebration of West African culinary traditions. Ready in just over an hour, it’s perfect for weeknight dinners or as a cozy weekend meal. Serve it up with fufu, rice, or crusty bread for a wholesome, satisfying bowl packed with flavor and nutrition. Perfectly comforting, irresistibly delicious!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 300 grams Okra
- 100 grams Fresh spinach
- 1 medium Onion
- 4 Garlic cloves
- 1 tablespoon Fresh ginger
- 2 tablespoons Fresh lemon juice
- 2 medium Tomatoes (fresh or canned diced)
- 4 cups Chicken stock
- 2 tablespoons Vegetable oil
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground cayenne pepper
- 1 teaspoon Paprika
- 2 Bay leaves
- 1 Scotch bonnet pepper (optional)
- 2 cups Water
Instructions
Wash and pat dry the chicken thighs. Season with 1 teaspoon of salt, black pepper, and paprika, then set aside.
Slice the okra into thin rounds, chop the onion, mince the garlic, and grate the ginger. Dice the tomatoes if using fresh.
Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and sear on both sides for 3-4 minutes until golden. Remove from the pot and set aside.
In the same pot, sauté the onions, garlic, and grated ginger for 2-3 minutes until fragrant.
Add the diced tomatoes and cook for another 5 minutes, allowing the tomatoes to break down and create a saucy base.
Return the chicken to the pot. Add the chicken stock, water, remaining salt, bay leaves, cayenne pepper, and the optional Scotch bonnet (if you want more heat). Stir to combine.
Cover the pot and bring the soup to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for 25 minutes.
Add the sliced okra and lemon juice to the pot. Stir gently and simmer for an additional 15 minutes. The okra should soften and slightly thicken the soup.
In the last 5 minutes of cooking, add the fresh spinach and stir until wilted.
Taste and adjust the seasoning with more salt, pepper, or lemon juice as desired.
Serve hot, garnished with fresh lemon wedges or chopped parsley if desired. Pair with fufu, rice, or your favorite starch as a side.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 4863 mg | 211% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 20.1 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 603 mg | 46% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2632 mg | 56% | |
*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.
