West African Peanut Soup

Servings: 8


RawSpiceBar’s Berbere Spice
4 lbs bone-in chicken
1 onion, diced
1 green bell pepper, diced
3 carrots, diced
1 garlic clove, minced
1 jalapeno, diced
4 cups chicken broth
1/2 cup smooth peanut butter
1 tbsp tomato paste
1 tomato, diced
1 inch fresh ginger, minced
1/2 cup coconut milk
Salt & pepper, to taste
Vegetable oil

1. Rub chicken with Berbere Spice. Heat oil in a non-stick skillet over medium-high heat. Working in batches, add half the chicken and brown on all sides. Transfer to a platter and brown remaining chicken.
2. Add oil over medium-high heat and add onion, green bell pepper, carrots, garlic, and jalapeno. Cook until vegetables are soft, about 5 minutes. Add chicken broth and simmer until reduced by half, about 20 minutes. Reduce heat to medium-low, stir in remaining sauce ingredients, and let simmer 3-4 minutes. Add chicken and cook 30 minutes, stirring frequently. Serve with brown rice or quinoa and enjoy!

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