Peanut Soup
In Africa, peanuts are referred to as groundnuts. This peanut soup with chicken has minimal ingredients and prep time. I recommend using dark meat chicken instead of white meat, with the skin removed. You can use the peanut butter of your liking. I prefer to grind my own peanuts to cut back on sugar and salt. Serve this soup with steamed rice.
Ingredients
- 3 lbs chicken thighs and drumsticks skinned, cut into chunks
- 1 tbsp paprika
- 2 tsp salt
- 3 tbsp vegetable oil
- 2 tomatoes
- 1 medium onion
- 6 garlic cloves
- 3 tbsp parsley
- 1/2 cup peanut butter
- 2 cups water
- 1/2 tsp cayenne pepper
- salt and pepper to taste
Instructions
- Season the chicken with paprika, salt, and pepper.
- Heat the vegetable oil in a Dutch oven over medium high heat. Brown the chicken on all sides for 8-10 minutes.
- While the chicken is browning, add the tomatoes, onion, garlic and parsley to a blender.
- Purée.
- Add the tomato purée to the chicken. Simmer covered on medium heat for 30 minutes.
- Add in the peanut butter, cayenne, and water. Simmer uncovered for 20 minutes. Season with salt and pepper to taste.
