West African Chicken & Peanut Soup

West African Chicken & Peanut Soup

Brought to us by Kenwood

This recipe uses the Blend-X Pro Blender from Kenwood, you can find full product details here

Ingredients:

  • 1 medium Onion, White
  • 2 cloves Garlic
  • 2cm piece Ginger
  • 200g Potato, Sweet
  • 1 Capsicum, Red
  • 750ml Organic Chicken Style Stock, Australia's Own
  • 1 can Chopped Tomatoes (Tinned), Biona
  • 2 tbsp Organic Smooth Peanut Butter, Biona
  • 90g Jungle Peanuts, Sunfood
  • Small handful chopped Herb, Coriander
  • 1 tbsp Groundnut Oil
  • 300g Chicken Breasts
  • 3/4 tbsp Cayenne Pepper
  • to taste Salt

Preparation:

  • Peel the onion, garlic and ginger, and then cut each into quarters. Add them to the Blender and chop by selecting the coarse chop programme.
  • Heat the oil in a large saucepan, empty the contents of the goblet into the saucepan and then, sauté on a medium/low heat for 5 minutes (until the onions are soft).
  • Cut the chicken into 2.5cm chunks. Increase the heat and add the chicken to the pan, cook for 5-7 minutes until the chicken is white.
  • Peel the sweet potato, de-stalk and de-seed the pepper. Cut both into 2.5 cm chunks and add to pan; cook for a couple of minutes, making sure to stir well.
  • Add the stock and chopped tomatoes to the pan, bring to a simmer. (2 minutes)
  • Once soup is simmering reduce the heat and continue to simmer for 15-20 minutes – until the potatoes are soft and, the chicken is cooked through.
  • Add the peanuts to the goblet- chop using the Blend-X Pro blender coarse chop programme setting.
  • Pour the chopped peanuts into a bowl and reserve.
  • Stir in the peanut butter, cayenne pepper and salt to the soup.
  • Transfer the soup to the Blender and purée by selecting the soup programme setting.
  • Serve in bowls and sprinkle with chopped peanuts and coriander leaves.

Serves:

4-6 people

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