Chicken Groundnut Soup
Is it just me or was anyone super excited when the errand to go grind the peanuts was entrusted on them?
Growing up when my mother will make her special groundnut soup, she roasts the peanuts at home but we didn’t have a blender at the time. So she will entrust one of us with the peanuts to go blend at a friends or sometimes at the market. Lets just say not all the peanuts made it to their final destination. The goal is to hide all evidence of eating some of the peanuts. Don’t get too close to ma, that peanut breath will sell you out.
This soup is creamy, savory and packs some amazing flavors. I always go for roasting my own peanuts, or sometimes starting with just plain roasted peanuts. You can use peanut butter, as long as its not sweetened with honey or other sweeteners. So versatile, it can also be vegan or pescatarian. My mother will make this with some fried fish and it seriously is the best. If you’re vegan, you should totally try my Vegan groundnut soup with tofu . Stay tuned for a pescatarian groundnut soup!
This soup can be enjoyed with rice and sometimes plantains. This time we are going for this quick herb couscous. Couscous like this can seriously be eaten as is. So flavorful! Discovering an olive oil store just a few miles from me was seriously a eureka moment. Oils and balsamic are my favorite. I especially love the tuscan herb olive oil and the butter infused olive oil. In the absence of these oils , use regular olive oil and saute some garlic before adding the couscous when trying the recipe. You can use this for salads or enjoy a bowl with the chicken groundnut soup.
This is my downright comforting go to bowl. When I need something hearty, satisfying and easy to make. Hope you get to try it! Don’t forget to subscribe for new weekly recipes directly in your inbox. Tag me on instagram to share what you are cooking from the Afrovitalityeats kitchen.
Chicken groundnut Soup with herb couscous
Ingredients
Groundnut Soup
- 1 cup raw peanuts
- 3 roma tomatoes
- 3 sprigs Of parsley
- 4 garlic cloves
- 1/2 Large onion
- 1/2 cube ginger
- 3 cups of water
- 1-2 Tablespoon olive oil
- 1 pound chicken breast (2 pieces)
- 1/2 tsp onion powder
- 1/2 tsp Garlic powder
- 1/2 tsp Kosher salt
Herb Couscous
- 1 cup couscous
- 1 cup water
- 1/2 tsp butter infused olive oil
- 1/2 tsb tuscan herb infused olive oil
- 1/2 tsp salt
- 1/4 cup chopped parsley
Instructions
- Preheat oven to 350 and roast peanuts until they get oily and some of the skins start to peel. Let cool and peel. Blend into a smooth paste. Add 1 and 1/2 cup of warm water, stir carefully into a creamy mixture. Set aside
- Dice one tomato, half of the onion and blend remaining onions and tomatoes with all remaining fresh herbs (garlic,ginger,parsley). Set aside.
- Wash and pad dry chicken. Season with garlic powder, onion powder and salt. Heat oil in medium skillet and brown chicken breast on both sides ( about 2 minutes). Remove and transfer into an oven safe dish. Bake at 350 until ready ready. About 15 minutes.
- In the same pan, saute diced onions for 2 minutes. Add in tomatoes and cook for another 3-5 minutes. Stir in the peanut mixture, bring to a gentle simmer and simmer for about 15 minutes. DO NOT COVER. (Chicken should be almost ready if not ready. Remove and rest ) 0
- Add in blended spices and cook for another 15 minutes or so. Add in more water as you go if the sauce sauce is too thick. Season to taste with salt. Slice chicken and add into sauce. Cook for another 5 minutes. Serve with over couscous.
Couscous
- Add olive oil into a hot sauce pan. Stir in couscous, parsley and salt. Cook for 1-2 minutes. Then add in 1 cup of boiling water. Cover and let stand for 5 minutes, then fluff.
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