Ghanian Peanut Chicken Soup

Submitted by: Rick

Attributed to: Marcia

Category: Soup

Description: In many west African countries, a "soup" is anything that has a bed of rice and something on top. This particular topping may appear tedious to prepare, but once you tame the spices, it's a breeze. Amazing flavors, one of my favorites! ( ... which is a great segue into the memory of one of my LEAST favorite soups. Another west African staple is okra. After spending a summer in Liberia during my misspent youth, I came to the understanding that there is truly no way, not one, zero, zilch that okra can be prepared that it is not uneatably slimy. Not making this up ... just what is ...).

Prep time: 15 minutes

Total Time: 1 hour & 20 minutes

Servings: 4

Difficulty rating: 2

Ingredients:

2 Teaspoon Berbere spice mix*

2 Teaspoon Peanut rub spice mix*

4 Chicken breasts (can use thighs if you prefer)

1 Onion, diced

1 Green bell pepper, diced

3 Carrots, diced

1 Garlic clove, minced

1 Jalapeno pepper, diced

4 Cups chicken broth

1/2 Cup smooth peanut butter

1 Tablespoon tomato paste

1 Tomato, diced

1 Inch fresh ginger, minced

1/2 Cup coconut milk

Salt & pepper

Vegetable oil

NO okra

Rice, white or brown or quinoa(I use a mix of wild rice, quinoa & couscous)

*the recipes for Bebere & Peanut Rub are in the cookbook. Alternately, you can purchase them online from RawSpiceBar. Alternately, a good substitute for the peanut Rub is Jamaican Jerk spice.

Special tools/utensils needed:

 Braiser works great

Directions: 

1. Rub the chicken with Bebere spice mix. Heat the oil over medium-high heat and brown the chicken on all sides. Set aside.

2. In remaining oil (add more if needed), still on medium-high heat, add the onion, green bell pepper, carrots, garlic and jalapeño. Cook for 5 minutes or until soft.

3. Add the Peanut Rub and cook for another 2 minutes.

4. Add the chicken broth and simmer until reduced by half, which is about 20 minutes.

5. Reduce heat to medium-low, add the remaining peanut butter, tomato paste, tomato, ginger and coconut milk. Simmer 3-4 minutes.

6. Add the chicken and cook for 30 minutes, stirring frequently.

7. Serve over a bed of rice/quinoa/couscous. Do NOT garnish with okra. Enjoy :)