[Gluten Free Recipe] Phoenix's Fiery West African Peanut Stew
Inspired by a fully vegetarian recipe for West African Peanut Soup by Cookie + Kate I decided to make something similar for the family with some adaptations to boost the protein, nutritional value and elevate it with some Moroccan spice. Feel free to make your own using either recipe, its pretty amazing either way!
Phoenix's Fiery West African Peanut Stew
INGREDIENTS
6 cups no salt added chicken broth (Kitchen Basics)
the meat from a skinned & boned roasted chicken
1 TB EVOO
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger (or 2 tablespoons Gourmet Garden ginger paste)
4 cloves garlic, minced (or 1 tablespoon Gourmet Garden garlic paste)
1 teaspoon salt
1 tsp Moroccan Seasoning (Ras El Hanout)
1 - 2 bunch(es) kale (or collard greens), ribs removed and leaves torn into chunks
2 small sweet potatoes chopped in bite sized pieces
3/4 cup unsalted peanut butter (chunky or smooth)
1 8 oz can of no salt added tomato paste
Hot sauce, like sriracha (AKA rooster sauce), I used Thai chili oil instead (personal preference, about 2 tsp for the pot for medium kick)
1/2 cup roughly chopped peanuts, for garnish
(optional) cooked brown rice
DIRECTIONS
1. In a medium stock pot or a large dutch oven add the EVOO, onion, ginger, garlic and salt and saute until onion softens. Add chopped chicken from one boned and skinned roasted chicken (or cook up one pound of baked or grilled chicken).
2. Add broth and bring to a boil, then cover and cook on medium-low heat for 20 minutes.
3. In a medium-sized, heat-safe mixing bowl, combine the peanut butter, and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well.
4. Stir in the collard greens, sweet potatoes, and season the soup with Moroccan Seasoning & chili paste/oil/sriracha to taste.
5. Simmer for about 15 more minutes on medium-low heat, stirring often.
6. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.
CLEARLY NOT A PEANUT ALLERGY FRIENDLY SOUP!!! That being said, if you can safely eat other nuts I know this recipe would task great with cashew butter and crushed cashew because I have had something similar before.
Phoenix's Fiery West African Peanut Stew
INGREDIENTS
6 cups no salt added chicken broth (Kitchen Basics)
the meat from a skinned & boned roasted chicken
1 TB EVOO
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger (or 2 tablespoons Gourmet Garden ginger paste)
4 cloves garlic, minced (or 1 tablespoon Gourmet Garden garlic paste)
1 teaspoon salt
1 tsp Moroccan Seasoning (Ras El Hanout)
1 - 2 bunch(es) kale (or collard greens), ribs removed and leaves torn into chunks
2 small sweet potatoes chopped in bite sized pieces
3/4 cup unsalted peanut butter (chunky or smooth)
1 8 oz can of no salt added tomato paste
Hot sauce, like sriracha (AKA rooster sauce), I used Thai chili oil instead (personal preference, about 2 tsp for the pot for medium kick)
1/2 cup roughly chopped peanuts, for garnish
(optional) cooked brown rice
DIRECTIONS
1. In a medium stock pot or a large dutch oven add the EVOO, onion, ginger, garlic and salt and saute until onion softens. Add chopped chicken from one boned and skinned roasted chicken (or cook up one pound of baked or grilled chicken).
2. Add broth and bring to a boil, then cover and cook on medium-low heat for 20 minutes.
3. In a medium-sized, heat-safe mixing bowl, combine the peanut butter, and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well.
4. Stir in the collard greens, sweet potatoes, and season the soup with Moroccan Seasoning & chili paste/oil/sriracha to taste.
5. Simmer for about 15 more minutes on medium-low heat, stirring often.
6. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.
CLEARLY NOT A PEANUT ALLERGY FRIENDLY SOUP!!! That being said, if you can safely eat other nuts I know this recipe would task great with cashew butter and crushed cashew because I have had something similar before.