Chicken and peanut soup is an award winning soup recipe. The soup should be silky and smooth but not thick; it also should be spicy, but not too hot, and it should have a sharpness of tomato and lemon, but not be sour. Finally, it should taste of peanuts, but not of peanut butter. If you like peanut butter and chicken, then chicken and peanut soup is what you are looking for. Chicken, sweet potatoes and peanuts are one of those magical flavor combinations that will make you feel all warm and happy, especially if you decide to prepare this stew during the winter. Chicken groundnut stew is, in various forms, common all over West Africa, and this is my version, that I hope you’ll like. The best way to make this stew is with two whole stewing hens—older chickens: you start by simmering the birds to make stock, which then becomes the base of the stew, and then you use the meat from the hens. This takes a lot of time, so I normally use pre-cut chicken parts: legs, wings and especially thighs.
INGREDIENTS 1 large onion, chopped 2 garlic cloves, minced 1/4 teaspoon cayenne 2 tablespoons vegetable oil 1/4 cup curry powder 1 tablespoon yellow curry paste 1 quart chicken stock 1 quart diced tomatoes with juice 4 cups cooked chicken, diced 3/4 teaspoon red chili paste 1 cup chunky peanut butter 1 (14 ounce) can coconut milk 1 bunch cilantro, chopped
Lemon juice, to taste
Saute onion, garlic and cayenne in oil until onion is translucent. Stir in curry powder and curry paste; saute 1 minute. Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes. Add cooked chicken and sambal; simmer for 10 minutes.
Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate. Turn chicken and peanut soup to low and add cilantro and lemon juice to brighten the taste; check seasoning and then serve.