West African Peanut Soup with Chicken

4 servings
peanuts, roasted
0.75 cup(s)
oil, peanut
2.0 tablespoon(s)
1.0 whole
ginger, fresh
1.0 tablespoon(s)
garlic, cloves
1.0 whole
chicken, canned
24.0 ounce(s)
cayenne pepper, powder
1.0 pinch(es)
1.0 pinch(es)
black pepper, ground
1.0 pinch(es)
6.0 cup(s)
sweet potatoes
16.0 ounce(s)
tomatoes, plum, canned
14.0 ounce(s)
0.5 pound(s)
peanut butter, smooth
0.5 cup(s)
broth, chicken
4.0 cup(s)

Dietary Restrictions

Recipe Instructions

Chop peanuts, or crush them with the side of a knife. Mince ginger and garlic. Chop sweet potatoes and onion. Drain chicken.

Put oil in a medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.

Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.

Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.