Tuesday, February 25, 2014

Recipe: African Peanut Chicken Soup


Thought I'd try something different today and post a recipe. I used to be a chef in my former life. Cooked in restaurants for over 15 years in Seattle and Northern California. This recipe is something that I vaguely remember from my first restaurant gig nearly *gulp* 20 years ago. Make it as spicy as you like! A little chopped cilantro or parsley (if you have it) brightens it up, too. Enjoy!

African Peanut Chicken Soup
This is a riff off of a dish that was prepared at a restaurant I worked at eons ago. It is a soup/stew fairly common in West Africa and just delicious! You could add sweet potatoes if you wanted to bulk it up a bit more.
  • 1 pound chicken thighs or breast, boneless skinless, 1/2 inch cubes
  • 1 15-oz can diced tomato, with juices
  • 1 TB turmeric
  • 1 TB cayenne (or to taste)
  • 2 TB ginger, fresh minced
  • 6-8 cloves garlic, peeled and minced
  • 1 quart chicken stock
  • 1/3 cup peanut butter
  • 1 TB salt (or to taste)
  • 1 tsp pepper
  • 2 tsp olive oil
  • 1 TB butter
  • 1 large yellow onion, diced
  • 1/2 cup wheat bulgur
Heat butter and oil in stockpot. Saute onion on medium-high heat until translucent. Add chicken thighs and sauté until browned on all sides (about 4 minutes). Add ginger and garlic and sauté for 1 minute. Add turmeric, cayenne, salt and pepper. Saute for 1 minute. Add tomatoes, chicken stock, bulgur and peanut butter. Whisk peanut butter until completely incorporated. Simmer for 25 minutes on medium-low heat until bulgur is cooked. Serve hot.
Prep time: Cook time: Total time: Yield: 8 servings

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