Senegalese Chicken Soup

Ingredients

  • 1 large onion, diced
  • 4 Tablespoons olive oil
  • 1 teaspoon (or to taste) garlic, minced
  • 6 Tablespoons Curry powder
  • 2 teaspoons Cayenne pepper
  • 2 teaspoons Ground coriander
  • 5 to 7 cups Chicken broth
  • 2 cans Crushed tomatoes
  • 1 small can Tomato paste
  • 1/2 cup Peanut butter
  • 1 pound Cooked chicken, diced to taste
  • Salt and black pepper
  • 2 Scallions, thinly sliced
  • Garnish: crushed peanuts, chopped cilantro

Directions

Heat olive oil in stock or soup pot. Add onions and sauté until translucent

Add garlic and cook 2 minutes . Add curry, cayenne and coriander and cook, stirring constantly and scraping pot bottom, 2 more minutes (if mixture is too dry, add olive oil to moisten).

Add 5 cups chicken stock, crushed tomatoes and tomato paste

Simmer for 30 minutes do not boil

Stir often and scrape pot bottom with wooden spoon to avoid sticking

Add more stock to adjust soup consistency if desired

Add salt and pepper as needed.

Transfer 1/2 of soup to a blender or food processor (one with a good splash guard!)

Add peanut butter and blend until well mixed, adding stock if too thick

Return blended soup to pot and stir to mix well

Add diced chicken and stir to distribute. Cook about 15 minutes to allow chicken to absorb soup flavors

Add scallions. Cook 5 more minutes, and serve

Garnish with crushed peanuts and chopped cilantro to taste.

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