African · Lunch · Dinner
Groundnut Soup with Chicken
Nkatenkwan
A rich, gently spiced West African soup of tender chicken simmered in a silky tomato and peanut broth with a kick of ginger and scotch bonnet. This lighter version uses skinless chicken and no added oil, with spinach stirred in at the end.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Serves
- 4
Calories come from: Carbs 16% · Fat 48% · Protein 36%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- 600 g (about 6 thighs)boneless skinless chicken thighs, cut into large chunks
- 1 large150 gonion, roughly chopped
- 3 medium360 gripe tomatoes, quartered
- 2 tbsp32 gtomato paste
- 1/2 cup128 gnatural smooth peanut butter (peanuts only, unsalted)
- 3 cloves9 ggarlic cloves
- 1 tbsp grated6 gfresh ginger, peeled
- 1 small8 gscotch bonnet pepper, pierced
- about 4 1/4 cups (1 litre)1,000 gwater
- 1 tsp6 gsalt
- 1/2 tspground black pepper
- 3 cups100 gbaby spinach (optional)
Steps
- 1
Put the chicken in a large pot with half the onion, the garlic, ginger, salt and black pepper; stir to coat.
- 2
Cover and cook over medium-low heat for 10 minutes, stirring once, so the chicken releases its juices.
- 3
Meanwhile, blend the tomatoes, remaining onion and 250 ml of the water until smooth.
- 4
Pour the tomato mixture into the pot, add the tomato paste and whole scotch bonnet, and simmer uncovered for 10 minutes.
- 5
In a bowl, whisk the peanut butter with 250 ml of hot liquid ladled from the pot until smooth and lump-free.
- 6
Stir the peanut mixture and the remaining 750 ml water into the pot.
- 7
Simmer gently, partly covered, for 25 minutes, stirring now and then so the bottom does not catch, until the soup thickens slightly and a little peanut oil rises to the top.
- 8
Check the chicken is cooked through to 74 °C / 165 °F, then remove the scotch bonnet (or mash it in for more heat).
- 9
Stir in the spinach, if using, and cook for 2 minutes until wilted.
- 10
Taste, adjust salt, and serve hot.
Swaps, storage and make-ahead
Swaps
- For a vegan version, swap the chicken for chickpeas and cubed sweet potato, and simmer until the potato is tender.
- Use chunks of skinless chicken breast instead of thighs, adding them a little later so they stay juicy.
- Swap the baby spinach for chopped kale or collard greens, simmering a few minutes longer until tender.
- If scotch bonnet is hard to find, use a habanero, or a milder red chilli for less heat.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot and adding a splash of water if it has thickened. The soup can be frozen for up to 3 months, ideally before the spinach goes in, and should be thawed in the fridge.
Make ahead
Blend the tomato and onion mixture and grate the ginger up to a day ahead and keep them covered in the fridge. You can also cook the whole soup a day early without the spinach, then reheat it until steaming hot and stir the spinach in just before serving.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Groundnut Soup with Chicken in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: Peanuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (575 g) | Per 100 g | |
|---|---|---|
| Calories | 417 kcal | 73 kcal |
| Protein | 38.4 g | 6.7 g |
| Carbohydrates | 17 g | 3 g |
| of which sugars | 8.4 g | 1.5 g |
| Fiber | 3.8 g | 0.7 g |
| Fat | 22.9 g | 4 g |
| of which saturated | 5 g | 0.9 g |
| Sodium | 751 mg | 131 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
