West African Chicken-Peanut Soup

West African Chicken-Peanut Soup

What you'll need

  • 1 cup chicken, cooked and diced
  • 1 medium onion, diced
  • 1 1/2 teaspoons garlic, minced
  • 2 tablespoons dark sesame oil
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 3 cups chicken broth
  • 1/4 cup tomato paste
  • 1 cup stewed tomatoes, drained and chopped
  • 3 tablespoons chunky peanut butter

Our new favorite way to use up leftover chicken (as of Nov. 2015, at least). Hearty, warming, filling.

Serves: 4

Cooking time: 45 minutes

  1. In a large pot, saute chicken, onion and garlic in sesame oil until onion is tender, about 10 minutes.
  2. Add the curry powder, salt, pepper and red pepper flakes; saute 1 minute more.
  3. Add the chicken broth, tomato paste, tomatoes, and peanut butter, stirring until well-combined. Heat until very hot, but not boiling. 
  4. Serve immediately. Good served atop rice.

Submitted by: Liz

Thanks to: The Oregonian Cookbook