West African Chicken Peanut Soup
This Chicken Peanut Soup is well worth having as a staple recipe especially if you love the combination of creamy, sweet, spicy, satay pea-nutty flavour. It can be eaten on its own as a thick soup or accompanied with rice, a bread roll or a creamy polenta base. A slightly spicy, sweet and memorable comfort meal.
- 2 tbsp olive oil
- 4 large or 6 small chicken thighs cutlets, bone-in
- 2 bay leaves
- 1 large brown onion, peeled and finely diced
- 2 tbsp Latasha’s Kitchen Malaysian Satay Paste
- 1 red chilli, finely minced (optional)
- ¼ tsp salt
- 180 g Pics brand peanut butter
- 480 ml chicken stock, homemade or store bought, low sodium
- 1 large sweet potato, peeled and chopped into bite-size chunks
- 1 whole medium white onion
- 5 whole ripe tomatoes
- 400 g can Mutti brand cherry tomatoes
- 1-2 cups water as required
- Generous bunch of fresh coriander leaves, roughly chopped
- 1 cup toasted peanuts, roughly chopped − optional
- Sliced cucumber, tomatoes and lettuce
- Place oil in a large frying pan. Turn the heat to high and add the chicken pieces. Cook for 2 minutes on each side until the chicken is sealed and golden brown all over. Remove chicken to a plate.
- Using the same pan and oil, cook the diced onions for 10 minutes on medium heat, until they start to soften and caramelise.
- Add bay leaves, chilli, Latasha’s Kitchen Malaysian Satay Paste and a dash of water. Stir and cook for 10 minutes on low.
- Then add the stock, sweet potato, whole onion and 4 whole ripe tomatoes. Bring to the boil, turn down to a gentle simmer and cover. Simmer for 30 minutes, stirring every so often.
- Remove the whole onions and tomatoes, (peel the skin off) and place in a blender. Cool for 10 minutes then add the peanut butter, a little of the cooking liquid and blend to a smooth puree. Add this puree back into the soup, along with the cherry tomatoes and sealed chicken pieces then continue to simmer for another 30 minutes.
- Uncover, take out the bay leaves and chicken pieces. Shred the chicken into pieces using 2 forks then add it back into the soup with the chopped peanuts. Cook for a further 5 minutes or longer if you prefer a much thicker consistency.
- Remove soup from the heat and garnish with coriander leaves.
- Serve with polenta, rice or a bread roll and a salad of cucumber, lettuce and tomatoes on the side.
TIP: If a more creamier version is desired, stir in 200 ml coconut cream into the soup, just before serving.