West African Chicken Soup
a hearty cool weather soup rich with
wholesome veggies and flavor!
Ingredients
- 1 pound boneless skinless chicken thighs, cut into pieces
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 2 tbsp. oil
- 1 medium onion, sliced
- 6 cloves garlic, chopped (divided)
- 2 tbsp. grated fresh ginger (divided)
- 1/4 tsp. ground cayenne red pepper
- 4 cups unsalted chicken stock
- 1 can crushed tomatoes
- 2 cans black-eyed peas, drained and rinsed
- 1 can unsweetened coconut milk
- 2 tbsp. creamy peanut butter
- 1 1/2 tsp. fresh thyme
- 1 large sweet potato, chopped into pieces
Instructions
- Season chicken, add to a large saucepan, cook and stir 5 minutes until lightly browned. Remove chicken and add onion, garlic, ginger and red pepper, cook until fragrant.
- Stir in stock, tomatoes, black-eyed peas, coconut milk, peanut butter and 1 tsp of thyme. Boil and cook up to 30 minutes. Reduce heat, add sweet potato, chicken, remaining garlic and ginger, 1/4 tsp of thyme. Simmer 20 minutes, until potato is tender.
- Serve and sprinkle with remaining thyme.
(mccormick recipes)