June 21, 2011

African Chicken Peanut Butter Soup

So...I've been asked for this recipe quite a bit, so here it is!


Serves 8

3 lbs chicken pieces
1 large onion, chopped
2 garlic cloves, crushed
2-3 tbsp olive oil or butter
1 tbsp curry powder
1 tsp crushed red pepper flakes
2 qts chicken broth
1 cup chunky peanut butter
1 14-oz. can diced tomatoes
1 butternut squash, peeled, seeded, cubed
2 medium russet potatoes, peeled and cubed
Salt & pepper to taste (I added 1 tsp salt)

Heat oil in large soup pot over medium-high heat.  Saute onion and garlic several minutes.  Stir in curry powder and red pepper flakes.  Push aside and add chicken pieces, a few at a time, and cook until golden brown.  (I used chicken that was already cooked from making our chicken stock.)  Add broth and bring to a boil.  Reduce heat, cover, and simmer ½ hour.  Stir in peanut butter and tomatoes.  Add squash and cook down.  Add potatoes about 20 minutes before serving, cooking just until done.

(We can’t have potatoes on the GAPS diet, so I omitted those and used extra squash.  Yum!)

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