Spicy African Chicken Peanut Soup
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Yield: 12 cups (3L)
Servings: 8
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Related recipes: Chile
Peppers, Dairy-Free, Egg-Free, Fall, Garlic, Low-Fat, Nut Butter, Onions, Poultry, Soups, Tomatoes, Winter
This unusual blend of bold flavors will shake up your taste
buds.
Ingredients
1 Tbsp (15mL) sesame oil
18 ounces (500g) boned and skinned chicken breast, (3 breast
halves) cut into 1-inch (2.5cm) pieces
1 cup (180g) onions, chopped
1 Tbsp (9g) garlic, minced
1 Tbsp (6g) curry powder
1/2 tsp (3g) salt
1/2 tsp (2g) black pepper
1/2 tsp (1g) red pepper flakes
6 cups (1.5L) chicken broth, (canned or homemade)
1/2 cup (115g) tomato paste
2 cups (455g) stewed tomatoes, chopped (one 15-ounce can)
1/3 cup (75g) chunky peanut butter
Directions
In a large Dutch oven or soup pot, heat the sesame oil.
Add chicken, onion and garlic, sautéing over medium heat until
chicken pieces turn opaque.
Add curry powder, salt, pepper, red pepper flakes, chicken broth,
tomato paste, stewed tomatoes and peanut butter.
Heat through, but don’t boil. Serve hot.
Nutrition Facts
Calories: 221
Total Fat: 9g
% Calories from fat: 36%
Protein: 23g
Carbohydrate: 13g
Cholesterol: 37mg
Sodium: 947mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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